Healthier Garlic Aioli

A creamy dipping sauce with plenty of garlic flavor and a little spice made with high protein, plain, non-fat Chobani Greek yogurt instead of oil or mayonnaise.

Technically, I don't think this can be called an aioli because aioli is supposed to be made with garlic (check) and oil and egg yolk (which I usually just substitute with mayonnaise).  I love garlic aioli and could eat the stuff by the cup full.  I love having it with my fries and fish sticks but tend to eat more aioli than fish sticks (or fries)...basically I like a few fish sticks (or fries) with my garlic aioli.

I like a few fries with my garlic aioli.  [Tweet this]

I decided to make an aioli, or an aioli-like dipping sauce, that I could happily dip as much as I liked and feel healthy while doing it.  I think we have all heard about the many health benefits of garlic so I used as much as I liked (and that's a LOT).  Then, I replaced the mayo/oil with plain non-fat Chobani Greek yogurt.  First of all it's made from non-fat milk so there's no fat...good.  Second, Greek yogurt has a ton of protein in it (22grams/1 cup)...really good.  Lastly, 1 cup of Greek yogurt has about 25% of your daily calcium (women especially need more calcium)...great.  So by replacing the mayonnaise with Greek yogurt I made an aioli I can eat/overeat and still feel healthy.

Replace mayonnaise w/ Greek Yogurt for healthier garlic aioli.  [Tweet this]

The results were, and are (I make this every time I have fish sticks which is often), fantastic.  I'm not usually one to like "diet food" or foods that sacrifice flavor to cut fat and/or calories, but there is no sacrifice here.  Greek yogurt is smooth and creamy and a great backdrop for pungent garlic.  There is nothing like dipping crispy finger foods in smooth, creamy, garlicky goodness.

Dipping crispy finger foods in garlicky goodness.  [Tweet this]

Healthier Garlic Aioli

Prep time:  under 15 minutes
Servings:  1

Ingredients:

3-5 cloves of garlic, minced  (roasted garlic would be great too)
1/2 cup Chobani plain, non-fat Greek yogurt
1-2 tsp sriracha (optional)

Mince 3-5 garlic cloves (I usually go with 5 because I love garlic flavor) then press and mash them, with a sprinkle of salt, until they release their oil, are very fragrant, and somewhat paste-like.  (I sometimes use a garlic press but usually mash the minced garlic in one of my smaller mortar and pestles.  If you don't have either you can use your knife.)

Stir the mashed garlic into the yogurt until well blended then add sriracha if using.  I like a little bit of spiciness and sriracha is a garlic and pepper sauce so it goes very well with the garlic in this recipe.

Taste and add more salt if needed. Serve with fries, fish, tater tots, just about anything and dip away with no guilt.  It's great on Fish Sticks Tacos too.

Makes 1 serving.

Enjoy.

For more recipes that are/can be #madewithchobani check out:

Tzatziki            -

Mayonnaisse-less Egg Salad Sandwich

Great Guacamole     -

Check out Chobani's recipe page for even more recipes.

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French Onion Dip

A slightly beefy, very oniony, sour cream dip perfect for snacking.  Dad will love it.  It makes a great gameday snack too.

Updated from original 10/4/13 (520 views and 34 +1s.) updated for content, pinnable image, minor editing, and links.
I thought this would be a great recipe to re-post for Father's Day.  I remember my dad frequently having French Onion Dip in the refrigerator when I was growing up.  I know my sisters and I loved the dip too, but we rarely got to eat it.  It was Daddy's special treat and we were not supposed to eat it.  I don't think we were ever told specifically not to but when I remember eating it, it was always with a sneaky guilty feeling and not getting to eat much.  Nothing ever lasts long with 6 people in the house and my dad can sit and snack like a champ so maybe that's why I don't remember getting much chance to eat any dip.  All I know for sure is that my dad really likes French Onion Dip with ruffled potato chips.  Understandably, this dip makes me think of my day and I think he will enjoy it as much as I do.

French Onion Dip for #Dad on #fathersday.  [Tweet this]

Now that I'm an adult I don't have 5 other people to share it with, just my husband (my dad probably thinks the same thing now that all of his kids are grown up it's only him and Mom).  It's probably not the healthiest, but it makes a wonderful treat. If you want to try and lighten this dip, it tastes great substituting (plain, nonfat) Greek yogurt for the sour cream.  It's not exactly the same, but it's close enough that it's hard to tell the difference.  You could easily make the substitution without telling anyone and I don't think they'll even notice.

Substitute #Greekyogurt for a #healthier dip.  [Tweet this]

French Onion Dip

Cook time:  10 minutes

Ingredients:

1 large onion, chopped
3 cloves garlic, minced
1 pound(16oz) sour cream or try non-fat plain Greek yogurt for a lighter dip
1 tsp Better Than Bullion Beef Base (you could probably use a bullion cube just crush it into powder first)
1/4-1/2 cup dried minced onions
few dashes Worcestershire sauce

In a large frying pan, over medium heat, cook the onion and garlic until soft and translucent.  Set aside to cool.

In a food processor, fitted with the chopper blade, add the sour cream, bullion, dried onion, Worcestershire, and the cooled onion/garlic mixture.

Turn on the food processor and chop/mix until ingredients are thoroughly combined.

Remove the dip to a seal-able container and refrigerate for at least 1 hour before serving.

Makes about 3-4 cups of dip (plenty for a gathering or for two to snack on all week maybe).  Serve with plain ripple potato chips or if you must it would be good with vegetables too (that's just so disappointing).

Enjoy.  Happy Father's Day.

Other dips Dad might like
(you can lighten all of these by using Greek yogurt instead of sour cream):

Loaded Baked Potato Dip

Three Onion Dip      -

Beefy Horseradish Dip

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Tzatziki

A deliciously cool and refreshing yogurt dip/sauce made with cucumbers and dill.

Tzatziki is one of my favorite Greek condiments.  Most often I've had it in gyros or with lamb and pita as a dip.  It is super flavorful and delicious with plenty of cool cucumber and yogurt.  This was my first attempt at making tzatziki and it was very simple and delicious.

One main component of tzatziki is Greek yogurt.  I didn't feel like buying yogurt so I used strained kefir ("a fermented milk drink"-wikipedia).  I always keep kefir on hand and mostly use it in smoothies or as a substitute for buttermilk in baking but it has many uses.  One of these uses is that it makes a great yogurt like substitute when strained.  You just line a mesh colander with a couple layers of cheesecloth or alternatively, I use an old, thin, white t-shirt rag (that's clean).  Then pour in about 3-4 cups of kefir and let it sit and drain until it is thickened to desired consistency.  I place the colander inside a large bowl to catch the liquid being drained off (this is whey and there are many uses for it too so no point in wasting it).  Usually by the time it is the right consistency it has drained off to about 1/2 to 1/3 the original volume and what you are left with is a thickened kefir of yogurt like consistency.  The flavor is a bit different, maybe more sour, but it works in a pinch.  For more information about kefir check out my Tutorial:  How to Make Kefir.

Tzatziki

Ingredients:

2 cups Greek yogurt or strained kefir
2 cucumbers, seeded and shredded
1 lemon
1-2 cloves garlic, grated or minced
1 tsp dried dill
salt

Place the shredded cucumbers into a cloth lined mesh colander.  Sprinkle with salt and allow to drain for about 10-15 minutes.  Then gather the sides of the cloth and twist it around the cucumber squeezing out even more liquid.

Stir together the cucumbers and yogurt with the juice of the lemon.  Add the garlic (I ran the cloves over a microplaine to make a very fine grate so you wouldn't bite into a big chunk of raw garlic) and dill and mix thoroughly.

Allow to sit in the fridge for at least 1 hour before serving.  Pour off any liquid that accumulates on top and serve as a dip or on sandwiches.

Makes about 6-8 servings.  Enjoy.

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Great Guacamole

A creamy dip of pureed avocados and spices.

Guacamole is a delicious and creamy dip made mainly of mashed avocados.  I've made pretty great guacamole with just avocados, lime juice, and hot sauce.  Even plain mashed avocados taste great.  But, when I have a chance I like to go all out with my guacamole.  I like to keep it green using only other green ingredients that add spice and flavor.  Now that I have a food processor it makes it even easier.  Here is the recipe.

Ingredients:

2 Avocados, (peels and pit removed)
1/4-1/2 cup Greek yogurt (or sour cream)
lime juice from 2 limes (about 1 Tbsp)
1-2 jalapenos, roughly chopped
1/4 cup sliced green onions
1/4-1/2 cup cilantro
pinch of salt.

Put all ingredients into a food processor and process until finely chopped and creamy.

Serve with your favorite tortilla chips.

Enjoy

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Mayonnaise-less Egg Salad Sandwich

An egg salad made with no mayonnaise.

I'm back.  Vacation is nice but it is always great to come home.  I came down with a cold at the end of my vacation so I'm glad that I have plenty of recipes (from earlier) to post while I recover.

I find that I search, online, for mayonnaise-less recipes a lot.  I don't mind mayonnaise, in moderation, but my husband hates it.  This recipe came about one weekend when we didn't have much food in the house.  I had some eggs, Greek yogurt, and celery (and of course some bread).  I'm not usually a fan of egg salad, but I really enjoyed this.  It's important to alter recipes to your taste so I added hot sauce and that was a great decision. 

Ingredients:

5 hard boiled eggs, chopped
1/2 cup celery, diced
1/2 tsp dried minced onion
1/4 tsp dried dill
1 tsp sriracha
1 tsp mustard
2 Tbsp Greek yogurt
a few dashes lemon juice (or one lemon)
salt and pepper, to taste

In a medium bowl mix yogurt, mustard, sriracha (or hot sauce of your choice), lemon juice, and salt and pepper.

Stir in the eggs, celery, onion, and dill until covered with sauce.  Adjust seasoning to your tastes and serve on good bread.

Makes 2-3 servings.  Green onions would be a great addition, so would pickles.  Enjoy.

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