Tag Archives: Greek yogurt

Quick Single Serve Buffalo Chicken Salad

16 Apr

In our house, buffalo chicken dip is a frequent guest. With chips, in a fried wonton or on nachos, buff dip can do no wrong. I actually always try to keep the ingredients stocked in the fridge because they are all used in different recipes.

I try to prepare the night before with lunch for work etc. but let’s face it, it doesn’t always work out that way. This morning there were a) no lunch fixins to be found in the fridge and b) I wasn’t in the mood to make a PB sandwich. I had the Perdue shortcut chicken strips in the fridge so I thought buffalo chicken salad has to be a thing, right?

Google to the rescue and it is in fact something people eat on sandwiches!

What you need:

1/2 cup of cubed or shredded chicken (rotisserie chicken would also be delicious for this or any buffalo chicken concoction)

Hot sauce, I had Frank’s

Ranch dressing, any variety

Salt and Pepper

1 scallion, greens only chopped

1 TBS nonfat greek yogurt

Combine all ingredients but the chicken. I eye-balled the dressing, probably about 3 TBS. A quick note about hot sauce, you can add as much or as little hot sauce as you like but if you are making it for someone else, make sure you test it! I would hate to make something for someone without tasting it and hearing later that I burned their tongue off.

We usually have Butterbread in the house so I served it on that.

This recipe could be adjusted to make buffalo chicken dip as well by adding shredded cheese and it’s pretty light because there’s no mayo. For a different type of spice variation, you could also add Sriracha.

Buff Chicken Sandwich

Quick, simple and c’est si yum!


Layered Hummus Dip

3 Jul

In the town where my boyfriend lives, the 3rd of July is a huge deal. Fireworks, fun and of course, food. This year I made a layered hummus dip. It was so quick to make and a lighter alternative to the star-sprinkle stuffed cupcakes or the tortellini pasta salad I made, which I’ll post after it’s been plated.

What you need:

Ok, let’s be real, you could totally make your own hummus from scratch. If I had time and tahini, I would have attempted it but for time sake. I went with Cedar brand.

1 16 0z tub of any hummus variety, I used Cedar Roasted Red Pepper

1 single serving of plain Greek yogurt, I used Oikos by Dannon because it was 10 for $10 at the grocery

1/2 a cucumber chopped into small pieces

1/2 an orange (or red or yellow) pepper, chopped in to small pieces

1 cup of sliced cheery tomatoes

1 garlic clove, minced

1 scallion, green and white, chopped

Salt and Pepper

Layer the hummus on the bottom of the dish. Season Greek yogurt with salt and pepper and garlic. Spread on top of hummus. Toss veggies together with a small amount of extra virgin olive oil and season with salt and pepper. Please note that I was in my boyfriend’s kitchen and had I thought of it I would have brought Zaatar spice or herbs de provence to toss with the veggies. It’s a simple but colorful appetizer. I’m serving it with pita chips. C’est si yum!


Quick Chip Dip

29 Oct

Hurricane Sandy is going on RIGHT now. Thankful that I still have power but while planning dinner, I was trying to think of a cool snack to eat to enjoy should the power go out. I have a new found love for Triscuit Minis so this quick dip is perfect!
What you need:
1 container of Greek Yogurt, the single serving kind, I think it’s about 5.3 oz
2 garlic cloves, minced
2 Tbs of minced onions
Salt and Pepper
Extra Virgin Olive Oil
2 tsp of oregano
1 Tbs butter

Melt butter and oil in a sauce pan. Add onions and garlic. When onion and garlic start to cook down (don’t burn or the garlic will be bitter) add herbs and season with salt and pepper. Once the ingredients start to caramelize, remove from heat and stir into yogurt. Serve with chips, cool or warm!

C’est si Yum!

Easiest Spin Dip Ever

6 Jul

Serve it in a bread bowl or with pita chips. It’s quick and easy! I added a few things to my take on this.
C’est si yum!

Easiest Spinach Dip. Ever.
1 Lipton Veg Mix (Knorr also makes one)
16 oz Greek Yogurt
1/2 Cup Mayo (If you like more mayo then you could put more in)
Couple dashes of hot sauce
2 Tsp Extra Virgin Olive Oil
1 16 oz package of frozen spinach, drained
1 Garlic clove, minced
Pepper (I did not use salt because there is a lot of salt in the mix)

Combine all ingredients until mixed through. Serve cool.

Brown Rice and Zucchini Cakes with Herbed Greek Yogurt

7 Aug

Decided to try something new today. Try this lighter version of a potato cake with a bright Greek yogurt dipping sauce. I am currently out of olive oil, blasphemy I know, so I used canola oil, which worked just as well!

1 Zucchini, Shredded and Drained

1 Garlic Clove

Canola Oil

1 Cup of Cooked/Cooled Brown Rice, I used the steam and eat kind

1 TBS Butter

1 Egg, Slightly Beaten

1/3 Cup of Plain Greek Yogurt

1/2 TBS Herbs de Provence

Salt and Pepper

1/3 Cup of Shredded Parmesan

Dry Dill

Line a colander with a clean dish towel or cheese cloth.  Shred zucchini over this and squeeze to drain excess water. Season with salt and pepper and set aside. Beat one egg and add Herbs de Provence. In a bowl, combine, rice, Parmesan, garlic and zucchini. Heat a pan with oil and add butter. Spoon mixture on to hot pan. Flip when crispy. Cook evenly. Let set on a a cooling rack.

For the dipping sauce, stir dill into the Greek yogurt. I would recommend using some extra virgin olive oil to add a richer flavor to the dipping sauce but I didn’t have any.

Serve warm with the sauce and enjoy! With a whole zucchini you should be able to get about 8 – 10 cakes depending on how big you make them.

C’est si Yum!!!