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Creating a Summerfresh Yogurt Dip Recipe

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I was fortunate enough to receive the 4 new Summer Fresh Greek Yogurt Dips as a member of the Food Bloggers of Canada, wherein I needed to create a new recipe using them, very “people-friendly, it can only use a maximum of 4 ingredients, including the dip itself!”.  It was hard to choose which flavour to use, as they were all great!  Crumbled Feta, Cucumber & Garlic, Artichoke & Asiago or Jalapeño, which one to use?.

Image taken from Food Bloggers of Canada website

In the end, I chose the Artichoke and Asiago to pair with some market fresh zucchini.  I LOVE deep-fried zucchini, but it’s not the most healthy thing to eat, nor is it that readily found in restaurants anymore.  They best I ever had was at a country restaurant in Gatineau, PC with fresh from the garden zucchini, it was so juicy and fresh!

First, clean and cut a zucchini into quarters (I used two medium-sized ones).  Then smear the dip of the two sides (I opted to leave the skin side bare).  A sprinkling of bread crumbs, a drizzle of olive oil and they are ready for the oven!  The ones below were done on a baking sheet on the bbq for about 10 mins at a low heat while chicken breasts were also cooking (smeared with the Jalapeño dip).  These did not have the olive oil, that is a revision after @WineGuyTO and I talked about how they turned out, thought it would add more flavour.  I would suggest doing a quick broil at the end so that the crumbs brown a little as well.


2 responses »

  1. Thanks for that awesome posting. It saved MUCH time 🙂


  2. Pingback: Rainbow trout with artichoke and asiago dip | Chef Doru's Blog

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