Have you noticed at your friendly local supermarket that Yoplait now does a greek version of their fabulous yogurt? Yoplait, through a program called Blog Spark, provided me with a free sample of their new product (in addition to a lovely prize pack designed to "nourish my inner greek goddess").
Look at this gorgeous stuff. It's a very typical greek yogurt, smooth, creamy and tangy, but thick enough to hold it's texture on a spoon. I chose the plain version to test. Yoplait also makes strawberry, blueberry, and honey vanilla, all which would compliment the natural flavor of the yogurt wonderfully.
Around here we're sprouting asparagus everywhere, and I'm not sick of it yet. No sir, I am not. Check back in a few weeks. But I've been looking for ways to use the locally picked hand-snapped stuff from my garden and the farmer's market.
Here's one great example, an afternoon snack or pre-dinner nibbler. Steam one pound of them in one cup of salted water and juice from half of a lemon. After 2-3 minutes, drain and shock them in ice water. Dry well before serving along side curry dip.
Curry dip (or sandwich spread)
one 6 oz container Yoplait greek yogurt
two teaspoons curry powder
one half teaspoon turmeric
one teaspoon fine sea salt
three or four drops hot sauce (or more to taste)
Combine ingredients. Allow to sit in refrigerator for one hour before serving.
Dip steamed veggies or tandori beef kabob. For a different application, spread on sandwich of sliced roasted chicken breast, sliced mango and sprouts.
** Yoplait & BlogSpark would love one of you to try this yogurt too. If you are interested in the free trial, let me know in a comment below which flavor Yoplait greek yogurt you would most like to try.