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You have all read to how I am trying to incorporate Greek Yogurt into more and more of my recipes. There appears to be no limitation to the uses when it comes to sides. One has to learn to balance the ingredients, maybe a little more olive oil, but in the end, I am using non-fat yogurt with a tasty result.
The consistency of the Greek yogurt is also a plus in a number of items. In this case, I was making blue cheese dressing to go with my Buffalo Chicken Sandwiches (later post). The dressing was great by itself and we dipped some veggies into it the next night.
Recipe
Blue Cheese Yogurt Dressing (Adapted from Cupcakes and Kale Chips):
- 1 cup plain Greek Yogurt – non-fat
- 1 Tbsp apple cider vinegar
- 3 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp dry mustard
- pinch of cayenne pepper.
1/2 c crumbled blue cheese
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