I have a confession to make: I am in deep smit with Greek yogurt lately. While vacationing last summer in Virginia Beach with friends, I was served a salad with a captivatingly unique dressing which I later found out was made from Greek Yogurt. My friend had found the recipe on Pinterest. served it up, and behold – my obsession with transforming Greek yogurt into every creamy condiment under the sun had begun.
How many things can I now substitute with Greek yogurt?? How had this brilliance escaped me before? Could I put it on sandwiches? Top warm dishes with it? Give up mayonaise forever? Convert overindulgent dips into protien-rich snacks?
The answer to all of the above is a resounding YES.
Now I find myself adding Greek yogurt to everything. Smoothies, salads, sandwiches, burritos, veggies, spicy foods like biryani and chilis. It is truly a miracle food and its versatility is literally mind boggling.
This simple recipe is my new subsitute for sour cream (and can be used on really anything you enjoy topping with sour cream), but it is especially delicious on dishes like burritos, tacos, chili & baked potatoes. The hint of lime allows it to pair perfectly with any Mexican or Tex-mex dish, such as my Texas Ranch Chili. But don’t fret, the flavor is neutral enough to make it a great match for other sorts of cuisines as well.
- ½ Cup Greek Yogurt
- 1 Tablespoon Apple Cider Vinegar
- Juice of ½ Lime
- 1 teaspoon of salt
- ½ teaspoon fresh ground black pepper
- Combine greek yogurt in small mixing bowl with lime juice and vinegar
- Stir until creamy and smooth. If you prefer a looser consistency, slowly add more vinegar by teaspoon
- Add salt and pepper and stir
- Serve over your favorite sour-cream lovin’ dish!