Light sauces or dips with yogurt - Pilar Hernández's Chilean Kitchen
This afternoon some friends are coming over and I wanted to make some light yogurt dips or sauces to spread on pretzels, crackers or pita bread that's been toasted in the oven, and I wanted to try something I've seen several times on TV: Draining 0% fat yogurt and using that as the base of the sauce.
Ingredients · Servings 4
- 2 cups of 0% fat or skimmed natural yogurt.
- 1 medium onion, thinly sliced
- 1 tablespoon of extra virgin olive oil
- 1/4 teaspoon of coarse salt (less than regular salt)
- 1/4 teaspoon of chili powder or paprika or ancho (type of chili powder)
- 2 cups of plain (unsweetened) nonfat yogurt
- 1/2 bunch of cilantro, washed and with the thickest stems discarded
- 1/4 teaspoon coarse salt
- 1/4 teaspoon of celery seeds (in the jar of spices, affiliate link: celery seed), optional
- 1/8 teaspoon of garlic powder
- 1 tablespoon of olive oil
Method · PT-497396H58M5S
- The night before, let the yogurt drain in a colander lined with a paper towel folded in quarters. The next day, discard the whey. The yogurt will be very thick, almost like cheese. Put it in the blender.
- In a small skillet, heat the olive oil over medium heat. Add the onion and sauté until caramelized, turning amber in color. This should take about 15 minutes, stirring occasionally. Let cool. Mix with the yogurt, salt, and chili powder.
- Transfer to a serving dish, sprinkle with more chili powder.
- Drain the yogurt overnight, just like in the previous sauce.
- The next day, blend everything in the blender until smooth.
- Serve.
It works really well. I made two different light yogurt sauces or dips. Both were delicious.
Description
For the yogurt and cilantro sauce,.
- ¼ teaspoon of coarse salt
- For the yogurt and onion sauce: The night before, drain the yogurt in a colander lined with a paper towel folded in quarters. The next day, discard the whey. The yogurt will be very thick, almost like cheese. Put it in the blender.
- For the yogurt and cilantro sauce: Drain the yogurt overnight, just like in the previous sauce.
