Greek Yogurt Pesto Dip Recipes

GREEK YOGURT PESTO DIP

Steps:

• First, prepare the Kale Cilantro Pesto recipe.
• In a medium bowl, combine the Plain Greek Yogurt with the Kale Cilantro Pesto.
• Stir until the mixture is well combined.
• Season, to taste, with additional salt and pepper if desired.
• Cover with plastic wrap and chill in the refrigerator for approximately 20 minutes.
• This may be prepared up to a day in advance and refrigerated if desired. Simply, stir prior to serving.

PESTO-YOGURT PRETZEL DIP

Steps:

• Mix 1 1/2 cups plain yogurt and 1/2 cup pesto in a bowl. Top with a pinch of red pepper flakes. Serve with pretzel sticks.

GREEK YOGURT-PESTO DIP

Steps:

• Whisk the yogurt, pesto, salt, and pepper in a bowl; cover and chill. Before serving, season with salt and pepper to taste and serve with crudités, chips, or pita triangles.

PESTO-YOGURT SAUCE

Steps:

• In a small bowl, mix together pesto and yogurt. Season with salt and pepper.

PASTA WITH YOGURT PESTO

Steps:

• First make the pesto. Place the walnut pieces, garlic, lemon zest and herbs in a food processor and blend until finely chopped.
• Gradually add the yogurt to form a smooth sauce. Season with a little black pepper. Chill in the fridge until required. This will keep covered in the fridge for up to 2 days.
• Trim the asparagus tips. Bring a large pan of salted water to the boil. Add the spaghetti and cook according to the packet instructions.
• Five minutes before the end, heat a large frying pan and add the chilli flakes, bouillon powder and water. Stir to dissolve the powder then toss in the asparagus tips and saute for 3-4 minutes.
• Drain the spaghetti and tip into the frying pan with the lemon juice. Pour over the pesto sauce and toss thoroughly.
• Serve immediately with lemon wedges and salad. For additional flavour you could sprinkle over a little freshly grated parmesan cheese.

GREEK DIP

Steps:

• Blend the feta cheese, Parmesan cheese, cream cheese, and sun-dried tomato pesto in a food processor until completely mixed. Serve immediately or chill overnight.

PESTO WITH YOGURT

Steps:

• Mince garlic and mash to a paste with salt. In a food processor purée garlic paste, basil, walnuts, Parmesan, and oil until smooth. Add yogurt and combine well. Pesto keeps, its surface covered with plastic wrap, chilled, 5 days.