This lemon garlic yogurt makes the perfect dip to go along with proteins or veggies. It’s easy to whip up, and stores all week long. The list of ingredients in this recipe is very short. All you need is Greek Yogurt, lemons, garlic, salt, cumin, pepper, and a touch of extra virgin olive oil.
I was inspired to make this as I had three lemons leftover after making the Lemon Herb Chicken., and I didn’t want the lemons to go to waste. It pairs excellently with our Shawarma Spiced Chicken, which I plan to make tomorrow to go along with this. This lemon garlic yogurt is excellent to make ahead as part of your weekly food prep routine, or if you are entertaining.
Use this yogurt as a dip for fresh veggies or a dip for freshly grilled meat (like Pork Souvlaki). This would also make a great salad dressing, but you will just need to thin it down a bit more. Thin it down further with a mix of more lemon juice, olive oil, or even water.
Which Type of Greek Yogurt for Lemon Garlic Yogurt Dip?
We recommend always buying plain Greek Yogurt. It is a great staple to keep in your RV refrigerator. The plain variety allows you to customize different flavor profiles by adding in different spices, seasonings, or toppings. You will likely find Greek Yogurt available in three different fat levels: 0%, 2%, and 5%.
The 0% is fat-free, with a rich and creamy texture. However, we find it has more of an unpleasant “tang” due to the lack of fat. The 2% is low fat with a good balance of flavor and texture. Finally, the 5% is made with whole milk and has an unbelievably thick and creamy texture. We prefer to use the middle of the road, 2%
For this recipe, we used a 2% Plain, Greek Yogurt. Any of these fat options will work just fine! Use what you have in the fridge. If you do use the 0%, you may want to increase the olive oil up to a full tablespoon.
Lemon Garlic Yogurt Dip
Ingredients
- 300 grams fat-free Greek yogurt
- 1 large clove garlic, grated
- 1 ½ teaspoon ground cumin
- 6 tablespoons lemon juice (about 2 lemons)
- 1 teaspoon salt
- ¼ teaspoon cracked black pepper
- 1 tablespoon extra virgin olive oil
0 Comments