(Also, Biz is having a Chobani giveaway. She had some serious Chobani wealth dropped onto her doorstep, so she made lots of yummy looking stuff with it. I think my blog article would have had the photo with the box, like she did, and then a photo of me laid out on the floor, surrounded by foil wrappers, empty yogurt cups, and a spoon in my hand. My oven mitt scrawl would have been "I was supposed to cook with this? Ooops. Love, Pubsgal")
Anyhow, I just got a 17.5 oz. container of Fage on sale at Target...to see the "Use By" date was the day after I bought it! Ack! That was yesterday, so I'm living dangerously today, in more ways than one: I used some of it to make Spicy Yogurt Veggie Dip! Now, this doesn't taste overly spicy to me, because of the yogurt, but it does have a little kick to it. I also found that I had to do a spoon assist, because it didn't stick to the veggies as well as, say, a ranch dip would do. But since I was the only one eating it, that didn't worry me too much.
So are you ready for this amazingly complex recipe?
Are you sure?
Okay, here goes...
Ahem!
You're taking careful notes, right?
Okay.
Ingredients:
- 1 serving (5 oz.) "Tasty Bite" Punjab Eggplant (5 oz.) - This food item is almost like a thick salsa in consistency.
- About 1/4 cup plain Greek-style yogurt (I used Fage 0%, but any kind would do nicely. Did I measure this? No, I just put in a couple of large dollops, which looked to be about 1/4 cup.)
- Assorted raw or blanched veggies
Instructions:
- Mix the Punjab Eggplant and the yogurt.
- Prep the veggies.
- Serve!
Pubsgal dines "al desko" today
That almost looks like the consistency of a salad dressing! It can multitask as a dip and a dressing :D
ReplyDeleteThat's so weird that Lori said that about salad dressing, because just this morning I was daydreaming about how I could use yogurt to make some salad dressings!
ReplyDeleteAnd that was a very funny description of you on the floor.