This versatile yogurt dip was adapted from the Food Lover’s Cleanse cookbook, which is a great cookbook to keep on hand, especially for January. It also, without meaning to, is really great for the weight watchers freestyle plan. The proteins are all mostly 0 points, and the recipes use a ton of yogurt-and very little cheese. One of the recipes that caught my eye was this herb dip, which I wanted to try with smoked salmon for a low point lunch. I used Wasa crackers (1 point each) but you can use a slice of sprouted wheat bread or a 2 pt. bagel. If you want to bring the points lower you can use a lower point oil or cut the olive oil down by half.
Store the dip in the fridge to eat with carrots or cucumbers, or spread on other sandwiches throughout the week. I would also suggest playing with the herb blends. This mix was minty and herbal. But you can use basil, oregano, and rosemary with some garlic to make it Italian. Have fun with it!
Store the dip in the fridge to eat with carrots or cucumbers, or spread on other sandwiches throughout the week. I would also suggest playing with the herb blends. This mix was minty and herbal. But you can use basil, oregano, and rosemary with some garlic to make it Italian. Have fun with it!
Salmon and Herbed Yogurt Dip/Spread on Wasa Crisps
Ingredient:
Dip:
1 cup Greek yogurt
4 tsp crushed fennel seeds
2 tsp. Crushed red pepper flakes
2 tsp. Granulated garlic
4 Tbsp. Fresh marjoram leaves, chopped
4 tbsp. Fresh thyme leaves, chopped
2 Tbsp. Kosher salt
1 tsp. Fresh ground pepper
6 Tbsp. Olive oil
2 Multigrain Wasa Crackers
Smoked salmon fillets
Sliced tomatoes
Baby spinach
Directions:
Pour the yogurt into a fine-mesh sieve lined with a coffee filter, and set over a small bowl. Let sit for an hour, drawing as much water as possible out of the yogurt.
Mix all the herbs with the drained yogurt until everything is well-combined Store dip in a sealed plastic container, for up to a week.
Spread a well-rounded teaspoon of dip on a Wasa cracker. Place a tomato slice, then some baby spinach leaves. Finally, lay the smoked salmon on top, and serve.
Flora is an award-winning creative director in Chicago turned food and lifestyle blogger extraordinaire. She is also author to the popular BEE NATIVE! gardening book series and various children's books that celebrate the wonder and hard work of bees and butterflies. Her blog and social spaces inspire thousands to create, learn, cook, grow, and craft, making their world lovelier one pixel/petal/seed/bite/stitch/brushstroke at a time. Follow her on all the social spaces, YouTube, and Amazon, and get creative!
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