This recipe came to me because I always need a small bit of yogurt but refused to buy a small cup, cause by adding $1 more, you get a whole quart. So I always have a lot of yogurt more than I could eat. And I don’t like eating yogurt without excessive amount of granola, nuts and seeds.
And I love dipping sauce, some dish are just to dry without dipping sauce. Or even for some juicy succulent chicken wings, sometimes you still want some ranch or blue cheese. So I whipped this yogurt along with some spices and herbs that are already in your pantry. This dipping sauce is so tasty and you can use a whisk, instead of food processor/blender, if you don’t want to clean up more than a bowl and a whisk.
Ingredients:
1 cup plain yogurt or Greek yogurt
Juice of 1 lemon
1/4 tspn garlic powder
1/4 cup Italian parsley -finely chopped
1/2 teaspoon paprika
Salt and freshly ground pepper to taste
Instructions:
- Put all ingredients into a blender or food processor & blend until creamy.
- Put the leftovers in a tight sealed jar (mason jar) and refrigerate up to 3-5 days.