Mexican Style Yogurt Dip Recipes

MEXICAN SQUASH WITH YOGURT DIP

Steps:

• In a medium saucepan, bring the water and salt to a boil over medium-high heat. Add the squash and cook until tender, about 10 minutes. Strain and set aside.
• For the dip: In a food processor, blend the bell pepper, avocado, ground cumin, yogurt, and mayonnaise until smooth, about 1 minute. Season with salt and pepper, to taste.
• Transfer to a serving bowl and let stand for 10 minutes to thicken.
• Serve the dip with warm or room-temperature chayote squash.

HEALTHIER CREAMY MEXICAN FIESTA DIP

Steps:

• Stir the Greek yogurt with the fresh cilantro, garlic powder, chipotle powder, onion powder, cumin, sea salt, and pepper until well-combined.
• Gently stir in the bell pepper, cherry tomatoes, jalapeños, and cheddar cheese.
• Cover and refrigerate the dip for one hour.
• Put the dip into a serving bowl and top with pico de gallo, jalapeños, cherry tomatoes, and more cilantro. Serve with Mission Organics® Yellow Corn Tortilla Chips, and enjoy!

YOGURT FRUIT DIP

Steps:

• Whisk all ingredients in a bowl. Place it in a bowl.
• Serve with fruit on the side.

SWEET LIME YOGURT DIP RECIPE

Steps:

• Whisk the yogurt, sweetened condensed milk or honey, lime juice, and lime zest in a medium-sized bowl. Refrigerate until serving.
• Place in serving dish and serve with fruit, pretzels, or cubed pound cake.

MEXICAN STYLE YOGURT DIP

Steps:

• In a small bowl combine yogurt and salsa.
• mix well.
• Spoon the yogurt mixture into a strainer lined with a coffee filter.
• Place a bowl under the strainer to catch the liquid (whey) that drains off.
• Cover and refrigerate 12 hours
• Discard liquid.
• Add cilantro.
• mix well.
• Add salt and pepper to taste.

MEXICAN STREET CORN DIP

Steps:

• Mix yogurt, lime juice, and cilantro together in a bowl and set aside.
• Melt butter in a large skillet over medium heat. Stir in corn. Add jalapeno, chile powder, garlic powder, cumin, and salt. Cook and stir until corn starts to brown, 7 to 8 minutes. Remove from heat and stir in yogurt mixture and cotija cheese.
• Transfer to a slow cooker to keep warm.

MEXICAN GREEK YOGURT 5-LAYER DIP

Steps:

• With a large mixer or in a bowl, mash avocado.
• In another large bowl, mix yogurt, chili powder, cumin and oregano.
• Lay out containers and all ingredients that are needed to prepare individual 5 Layer Dip at station.
• First Layer: 1/8 cup refried beans. Second Layer: 1/8 cup avocado. Third layer: 1-ounce Spiced Greek Yogurt mixture. Fourth Layer: 1/4 cup Salsa. Fifth Layer: 0.5 ounces Cheese.
• CCP: Hold cold, below 41 degrees.
• Serve each dip with 1 ounce of tortilla chips.

MEXICAN DIP - USING GREEK YOGURT

Steps:

• Start by warming up the refried beans and salsa con queso in the microwave, then add the rest of the ingredients, stir.
• Enjoy.