yogurt Archives • The Traveling Epicurean

Curry-Yogurt Dip

This curry-yogurt dip is an elegant and refreshing way to have serve your vegetables. I really like this combination of the earthy asparagus and the lemony curry-yogurt dip. This dip was originally made with mayo only but mixing the two, half mayo and half yogurt gives you the best of both worlds. The creaminess from the mayo an the tang from the yogurt makes for a refreshing dip. The stalks on the asparagus are peeled with a potato peelers before you blanch them. This gives a vibrant green color and a nice feel when you bite into the asparagus not to mention putting in that little extra effort makes for a lovely presentation.

Ingredients:

1 asparagus recipe from sun-dried tomato aioli and asparagus

1/2 cup Greek yogurt

1/2 cup mayo

2 Tsp curry powder

3 Tbsp olive oil

1 Tbps Rice wine vinegar

1 Tbsp champagne vinegar

Juice from 1/4 lemon

A few dashes of Tabasco (optional)

Directions:

Place all the ingredients in a large mixing bowl and whisk

Place into a small serving bowl and refrigerate for 1 hour to let the spices develop together

Serve with large room temperature asparagus

If you like this curry-yogurt dip & asparagus you may want to other apps like:

Crab Cakes

Bacon Wrapped Scallops

Scallop Ceviche

Sausage Stuffed Mushrooms

Mango-Banana Smoothie

You just can’t beat smoothies, in my opinion! They’re refreshing, delicious, filling and really good for you. A Smoothie made with Greek yogurt and fruit are one my favorites particularly when it includes mangoes. The fact that you can easily ripen mangoes on your counter in any season really makes me happy especially when it’s a brutal winter like this one …I can still feel somewhat tropical. Adding a jigger of RUM and a little umbrella could change it up into a “mango-banana smoothie cocktail” giving you an authentic tropical warming feeling! Enjoy.

Ingredients:

1 ripe mango diced up (2 cups)
1/2 banana sliced
1/4 cup vanilla Greek yogurt
1 3/4 cup crushed ice
1/2 cup unsweetened apple juice
juice from 1/2 fresh lime
1/4 cup agave nectar

Directions:

If you only have large chunky ice see “TIP” below.
Cut off the bottom of the mango to give you a flat edge to work with…so you can sit the mango up right.
Then peel the skin of the mango kind of like an apple.
Once all the skin is off cut the down the sides of the stone pit as shown in the photos.
Keep cutting the mango flesh until you are left with the pit (doesn’t have to be neat)
Cut the mango into chunks
Slice the banana
Add the mango, banana and the rest of the ingredients on the list into the blender and purée.

TIP: If you only have a bag of large chunky ice on hand and need it crushed slide the ice chunks into a large Ziplock Baggie, fold a dish towel around it and hit it with your meat mallet and voilà.