Best 3 Salsa With Yogurt Recipes
**Salsa with yogurt: A delightful dip with a tangy twist**
Salsa, a beloved condiment originating from Mexico, is a vibrant blend of chopped tomatoes, onions, cilantro, and peppers. This versatile sauce is commonly served as an accompaniment to tacos, burritos, nachos, and other Mexican dishes. Its refreshing and tangy flavor profile has also made it a popular dip for various snacks and appetizers.
In this article, we present a collection of salsa recipes with a unique twist: the incorporation of yogurt. Yogurt, a dairy product made from fermented milk, adds a creamy texture and a subtle tanginess to the salsa, creating a harmonious balance of flavors. These yogurt-based salsas are not only delectable but also offer a healthier alternative to traditional salsa, as yogurt is a good source of protein, calcium, and probiotics.
Our recipes include a classic yogurt salsa, made with fresh tomatoes, cucumbers, onions, and herbs, providing a refreshing and light dip. For those who enjoy a bit of heat, the spicy yogurt salsa incorporates chili peppers for an extra kick. If you're looking for a creamy and flavorful dip, try the avocado yogurt salsa, which combines ripe avocados with yogurt, cilantro, and lime juice.
For those with dietary restrictions, we offer a vegan yogurt salsa made with plant-based yogurt and a dairy-free yogurt salsa using coconut yogurt. And to satisfy your sweet tooth, the yogurt fruit salsa combines fresh fruits, yogurt, and honey for a delightful and refreshing treat.
With step-by-step instructions, ingredient lists, and serving suggestions, these yogurt salsa recipes are easy to follow and cater to various tastes and preferences. Elevate your next gathering or meal with the delightful flavors of yogurt salsa and enjoy a healthier, more flavorful alternative to traditional salsa.
SILKY EGGPLANT WITH ALMOND SALSA AND YOGURT
Eggplant that's silky-soft and bubbly-brown all over (rather than tough, oily or fossil-like) is a revelation - and, with just a little maneuvering, it's not that hard. You'll want to sear the eggplant slices in hot oil, cover them for a minute or two, until they're soft, and then add a touch more oil until they're beautifully golden. You could, of course, eat these rounds on their own (and you might!), but spicy almond salsa, cubes of salty, crispy halloumi, and a bed of garlicky yogurt make them a full meal (especially if have warmed pita for swiping everything up). While salting the eggplant slices before you cook isn't completely necessary, it will help draw out some of the vegetable's moisture, making it less prone to bitterness and oil saturation.
Provided by Sarah Jampel
Categories dinner, lunch, vegetables, main course
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Line a colander with paper towels or a clean dishcloth. Slice the eggplant into 3/4- to 1-inch rounds, place in the colander and sprinkle with salt. Set aside for 20 to 30 minutes, until water beads on top of the eggplant.
- Meanwhile, make the yogurt sauce: In a medium bowl, mix the yogurt with the lemon juice, smashed garlic clove, 1 teaspoon olive oil and 1 tablespoon of the torn mint. Season with salt and pepper to taste and set aside.
- In a heavy pan with high sides over medium heat, toast the chopped almonds until golden brown and fragrant, 4 to 6 minutes, stirring occasionally to avoid burning. Remove pan from the heat and transfer nuts to a medium bowl, then add the red-wine vinegar, 1 tablespoon olive oil, minced garlic clove and Fresno pepper. Mix and season with salt to taste.
- Set up a plate or cutting board lined with paper towels next to the stove. Wipe out the pan you were working with and heat 2 tablespoons of olive oil over medium-high heat until hot. Blot the moisture from the eggplant, and when the oil is hot, add the slices in a single layer (you'll probably have to work in batches). Cook until brown, then flip, about 3 to 4 minutes per side. While browning, as the eggplant is getting dry, add 1 to 2 teaspoons of olive oil and cover the pan for 1 to 2 minutes. The eggplant will be fork-tender and golden brown on both sides when finished. Transfer to the paper towel-lined surface and sprinkle with salt.
- When you've finished cooking the eggplant, add the cubed cheese to the hot pan, leaving any residual oil (add a teaspoon of olive oil if there's not enough left in the pan). Sauté, stirring frequently, until brown and crisp all over. Remove pan from the heat.
- Spread the yogurt on a platter. Arrange the eggplant and halloumi on top, then scatter with almond salsa. Garnish with remaining torn mint, then sprinkle with any leftover lemon juice and season with salt and pepper. Serve with pita.
Nutrition Facts : @context http, Calories 704, UnsaturatedFat 34 grams, Carbohydrate 34 grams, Fat 55 grams, Fiber 16 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 1337 milligrams, Sugar 17 grams, TransFat 1 gram
LEAFY SALSA VERDE WITH YOGURT
Pack lots of greens like mint, basil and parsley into this light yogurt dip. It's great for sharing platters served with seasonal, crunchy veg for dipping
Provided by Miriam Nice
Categories Snack
Time 10m
Number Of Ingredients 7
Steps:
- Whizz everything, except the yogurt, in a food processor or using a stick blender until it's the consistency of fresh pesto.
- Spoon the yogurt into a shallow serving bowl and spread it out, making swirly indents in the yogurt. Pour the herby dressing on top so it sits in little pools that you can ripple into the yogurt. Top with a few small basil leaves. Serve with crunchy salad vegetables like radishes, fennel and chicory.
Nutrition Facts : Calories 136 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 3 grams protein
SALSA YOGURT DIP
I have not tried this recipe. I got this recipe from www.livingafterwls.com . A serving is 2 tablespoons.
Provided by internetnut
Categories < 15 Mins
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl combine first three ingredients with a whisk blending until smooth.
- Stir in shredded cheese.
- Chill for at least one-hour or as long as one day prior to serving.
- Variation: Salsa-Cheese Spread.
- For a thicker salsa spread substitute 1-package (8 ounce) Neufchatel 1/3 fat cheese for the yogurt and mix as above. (About 76 calories per 2-tablespoon serving, 6 fat grams, no calcium).
Nutrition Facts : Calories 61.1, Fat 3.8, SaturatedFat 1.9, Cholesterol 8.8, Sodium 151.9, Carbohydrate 3.1, Sugar 2, Protein 3.6
Tips:
- For the best flavor, use fresh, ripe tomatoes. Roma tomatoes are a good choice because they are less juicy and have fewer seeds.
- If you don't have fresh tomatoes, you can use canned diced tomatoes. Just be sure to drain them well before using.
- Use a sharp knife to dice the tomatoes. This will help prevent them from getting crushed.
- If you like a spicy salsa, add a diced jalapeño pepper. Remove the seeds and ribs if you want a milder salsa.
- Add a tablespoon of minced garlic for extra flavor.
- Use plain Greek yogurt for a tangy, creamy salsa. You can also use sour cream, but it will be less tangy.
- Season the salsa to taste with salt, pepper, and cumin.
- Chill the salsa for at least 30 minutes before serving. This will allow the flavors to meld.
- Serve the salsa with tortilla chips, tacos, burritos, or grilled chicken.
Conclusion:
This yogurt salsa is a delicious and versatile condiment that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a salsa that's both flavorful and healthy, give this yogurt salsa a try.
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