Although August with the start of school is around the corner, I'm definitely not ready to give up on summer yet. After all, it has been above 100 degrees in my part of the world for the last several days. It is definitely a "hang around the pool, eating chips and dip" (and sipping margaritas, of course) type of time.
As you know, I'm a big fan of Stonyfield Organics. In fact just the other day, I told a fellow gym mom about OP Organic high-protein smoothies, a Stonyfield product that has been in high rotation in our household. (In other words, this is a product I absolutely use; even though I received some initially for free, I continue to use it on my own dime because we love it!)
So yes, Stonyfield and I are chums. And so when they asked me to concoct a dip recipe using their yogurt to pair with Late July Snacks. Late July chips are non-GMO Project Verified, gluten-free, and made with organic ingredients, I figured I'd give it a try.
People who have gotten dinners from me after they give birth or have surgery know my curry dip. Well, now I've modified it to become Curry Greek Vanilla Yogurt Dip!
Late July Snacks provided a bag of their "Sea Salt by the Seashore" multi-grain tortilla chips for me to pair with my Stonyfield yogurt dip. Although the name of the chip has "sea salt" in it, these chips are not super-salty. Rather, they are a pleasant mix of organic whole grains like corn, quinoa, amaranth, millet and brown rice paired with chia and flax. These chips are absolutely not greasy, but nor are they super thick or tough. They are crispy, flavorful, and light enough to munch repeatedly. Their flavor is terrific as-is, but of course it is fun to pair with a dip!
Stonyfield provided me with a coupon for free yogurt. I selected vanilla Greek yogurt. I imagine "plain" would also work with the recipe if you want a bit of a "bite," but I wanted my dip to be a bit sweeter (and to balance the curry,) so I chose "vanilla."
Curry Greek Vanilla Yogurt Dip Recipe
8 oz Stonyfield Greek Vanilla Yogurt
1 jar Major Grey style chutney
1 tsp curry
a pinch of sliced, toasted, or slivered almonds (your preference!) for garnish
All you have to do is put the first three ingredients in a food processor and let 'er whirl! Just combine until everything is mixed. If you want to thicken the mixture a bit, add some firm (not whipped) cream cheese to desired consistency and combine thoroughly. (I did not add cream cheese to this batch, so it was a bit thinner than a traditional dip!) Then, pour into your serving dish and garnish with almonds.
Of course this dip paired well with the Late July Snacks multigrain tortilla chips, but I also like using it for vegetables and as a spread on baguette slices. I can see it perhaps being a tasty sauce over chicken, too, although I've not yet tried that.
If you no longer want to do the old (but admittedly delicious!) "onion soup mix + sour cream" dip, give this Curry Greek Vanilla Yogurt Dip a try. Or, check out Stonyfield's own collection of tasty-sounding dip recipes using yogurt. And of course, check out Late July Snacks for some perfect chips to enjoy!
Thank you Stonyfield Organics and Late July Snacks for providing me with some delicious food in exchange for this post!