Yesterday was greek yogurt heaven. Chobani was kind enough to send me some samples to experiment with. I will admit my recipes are not the most inventive, I just wanted to keep it simple and delicious. Over the weekend I tried to make a bit more of a creative dish, but to be honest I wasn’t happy with the way it looked (my fault). It did taste delicious though, stay tuned for one of my “failure” posts tomorrow.
For breakfast I started off with Blueberry Chobani and vanilla almond flax granola.
Pretty simple, yet simply delicious. Not much of a recipe to write, so pictures should suffice.
Now quickly moving on to dinner. I wanted to create something classic that could be used as a appetizer, side dish or even a entree. With that in mind, I made Lemon Garlic Yogurt Dressing & Dipping Sauce.
I first started by chopping one garlic clove and taking the juice of one lemon into a bowl of Chobani low fat plain yogurt.
I then added salt and pepper to taste and started to finely chop some baby bella’s.
Stir this mixture up and serve over a bed of lettuce and freshly cut baby bells.
Or you can even toss the dressing with some raw mushrooms and top with freshly ground pepper.
Also delish as a dip for crackers, pretzels or tortilla chips. I love how the lemon cuts through the top to give it a nice tang.
Danger was pretty excited about getting the last licks.
Chobani was gracious enough to provide a case of their yogurt to one lucky reader. All you have to do is comment on this post, and I will pick a random winner on Friday!
AboutMy name is Jason and I am 29 years old and live on a lake in PA. I purchased my first DSLR camera in February 2011, and I am learning the art of food photography. I started this site to document my fascination with cooking, photography and of course my German Shepherd, Danger.
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