Last week I received an email from my friend Paige asking me to try her yogurt dip recipe and let her know my thoughts. Paige and I lived in the same building for 2 years and spent quite a few nights cooking things up in the kitchen. She's missed terribly. Here's her yogurt dip.
Tangy Yogurt Dip
1/2 cup non fat plain yogurt
3 tablespoons sour cream
1/2 tablespoon pick-a-peppa sauce
black pepper, paprika, garlic powder to taste
1/4 teaspoon creamy horseradish sauce
mix and garnish with parsley
Tonight Anna and I had dinner of hummus, eggplant dip, brie cheese, and crackers. I thought this would be a great time to try out Paige's dip. I made a few changes: increased the amount of horseradish to 1 teaspoon, left out pick-a-peppa sauce (my grocery store did not have it), and eliminated parsley.
Thoughts: pretty good! I think using low-fat or full fat or Greek yogurt would have been of great benefit. Also, adding fresh dill would brighten things up.
Overall, this is a good quick dip. You could use it as a spread on sandwiches or a dressing for a chicken or potato or even tuna salad.