We’ve given up trying to lose weight as a New Year’s resolution, so more than a decade ago, we decided we’d give up a different less-good-for-you food every year.
These included fried foods, drinks with sugar, pizza and whole milk. Instead of every day or every week, we have them four times a year or so (O.K., pizza is once a month).
One of these resolutions was to substitute 0% or 2% Greek yogurt for sour cream.
We eat a lot of crudités with dips, so it was a good reduction in fat and calories.
RECIPE: HERBED GREEK YOGURT DIP & SAUCE
This dip is very flexible.
Use whole milk yogurt for a thicker dip.
Turn it into a salad dressing by thinning with 1/4 to 1/3 cup milk or olive oil.
You can also use the thinned dressing as a marinade.
For more flavor, add two tablespoons of lemon juice and a clove of minced garlic.
Use it as a sauce on chicken, fish and lamb, and as a garnish on grains or cooked vegetables.
2 cups plain non-fat Greek yogurt
1-1/2 tablespoons finely minced fresh parsley
1-1/2 tablespoon minced fresh dill
4 teaspoons apple cider vinegar
1-1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon sea salt or to taste
Freshly ground black pepper to taste
Extra virgin olive oil
Optional: cucumber slices
For The Garnish
Toasted pita wedges or pita chips
 Herbed yogurt dip in a beautiful presentation from Elea Restaurant in New York City (photo © Elea).
 Crudités. Perhaps you have some serving dishes that will make the presentation more dramatic, like this seafood tower (photo © Australian Asparagus Growers)?
1. COMBINE the ingredients in a medium bowl. Taste and adjust the seasonings.
2. COVER and chill for at 4 – 8 hours or preferably, overnight, to allow the flavors to blend.
3. GARNISH with a drizzle of olive oil. We like the idea of crowning the dip with cucumber slices for an arresting presentation.