Tired of your party food tasting a bit bland? Make your next get-together a global sensation with these yogurt dip recipes from around the world, presented in partnership with iögo yogurt. From a reimagining of the Italian favourite bruschetta to an Indian curry-infused dip perfect on naan bread, these recipes pack a serious punch.
Layered Bruschetta Yogurt Dip
Everyone loves bruschetta so reimagine the flavours of this Italian dish as a layered dip. Serve this recipe in a glass bowl to ensure your guests are visually wowed.
2 cups iögo Greek plain 0% yogurt
1 tsp. balsamic vinegar
1 clove garlic, minced
2 ripe tomatoes, seeded and chopped
¼ cup finely chopped red onions
2 tbsp. chopped fresh basil leaves
Grated Parmesan cheese
Mix yogurt with vinegar and garlic in the bowl. Layer evenly with tomatoes, red onions, basil and finish with a sprinkling of Parmesan cheese. Serve with crostini, pita chips, lavash, bagel chips, flat breads or crackers.
Middle Eastern Herb Sauce
This dill and coriander herb sauce for dipping lamb meatballs will transport you to the Middle East. Try it with baked pork chop for a quick weeknight dinner.
Curry Cauliflower Indian Dip
Reminiscent of Indian cauliflower curry, this splendid chunky dip will have your guests coming back for more.
1 small head cauliflower, broken into florets and halved
1-1/4 tsp. salt, divided
1 tbsp. olive oil
1 small onion, finely chopped
1 tbsp. curry powder
1 tsp. sugar
2 cups iögo Greek plain 0% yogurt
Salt and ground black pepper to taste
Pinch of cayenne pepper (optional)
Coriander leaves, finely chopped
Cook cauliflower in boiling water with ¼ tsp. salt about 10 minutes or until tender; drain and cool. Heat oil in a pan on medium-high and sauté onions until soft and translucent for about five minutes. Add curry powder, sugar and 1 tsp. salt. Stir until fragrant. Use a fork and mash the cauliflower into very small pieces. Add the onion mixture and stir to combine. Stir in yogurt along with salt and pepper, cayenne and coriander. Serve with pita chips, bagel chips, tortilla scoops, naan chips or endive leaves.
Shanghai Sesame Shrimp Dip
Send your tastebuds on a trip to China. Shrimp is infused with accents of ginger, garlic and green onion in this creamy dip.
1 pound of shrimp, peeled and deveined
1 tsp. salt
3 green onions, finely chopped
2 cloves garlic, minced
2 tsp. finely minced ginger
2 cups iögo Greek plain 0% yogurt
1 tsp. sesame oil
1 tsp. lemon juice
Toasted sesame seeds for garnish
Cook shrimp in a pot of boiling water until pink and opaque about two minutes; remove with slotted spoon and let cool. Finely chop shrimp; mix with salt, green onions, garlic and ginger. Add yogurt, sesame oil and lemon juice; stir until well-combined. Sprinkle with toasted sesame seeds. Serve with wonton crisps, vegetable and root chips, shrimp chips or cucumber rounds.
Whiskey Orange Dip
Perk your guests’ palates with a boozy topping for fruit.
2 cups iögo Original vanilla yogurt
1 tbsp. whiskey
1 tsp. orange juice
Zest of one orange
Mix yogurt with whiskey, orange juice and zest. Serve with fruit, chocolate wafers or shortbread cookies.
For your cooking needs, pick up the new GOODNESS SEALED pouch! All the goodness of our iögo yogurts in a large, re-sealable pouch.