Home made chutney. Sounds weird, but we experimented with it one day at a restaurant I used to work at, and it was very popular so we did it more regularly.

I often make dips with 1 part yogurt (Greek or regular), 1 part sour cream and 1 part mayonnaise. The flavor or consistency is really not compromised and the dip is lighter in calories and fat.

For Dill Dip:

2/3 cup sour cream or Greek Yogurt
2/3 cup mayo
1 TB finely chopped fresh parsley
1 TB dried minced onion
1 TB dried dillweed or 3 TB fresh
1/4 t. dried mustard

Combine all, mix well. Chill several hours or overnight. Makes about 1 1/2 cups.

Herb Salad Dressing

1/2 cup each mayo and sour cream
1 cup Greek yogurt
1 1/2 TB fresh lemon juice
1/4 t. salt
1/4 t. paprika
1 t. mixed salad herbs (basil, dill, tarragon, etc.)
1 TB grated onion
1 clove garlic, pressed or grated
1/4 t. curry powder
1/2 t. Worcestershire sauce

Combine all, mixing well. Chill several hours or overnight. Serve with veggie dippers or over a salad. Makes 2 cups.

Small diced cukes (sans seeds), scallions, minced garlic, salt and pepper.

What are you dipping?

crackers, chips for pre-BBQ.

The dip I mentioned above is really good with pita chips. I cut up some semi stale pitas, spray-butter them and sprinkle on garlic powder and parmesan cheese or sesame seeds and broil until golden.

This is good too:

2 T evoo, divided
2 carrots, shredded
2 large garlic cloves, minced
1/3 c. mint leaves, thinly julienned, plus more for garnish
2 c. Greek yogurt
2 to 3T lemon juice, to taste

Heat 1T of the oil in a skillet over medium heat. Add the carrots and saut� until soft, about 10 minutes. Turn the heat to low, add a bit more oil and add the garlic, stirring constantly for 1 minute. Fold in the mint and remove from heat immediately.

Put the yogurt in a bowl and add the carrot mixture, a pinch of salt, the lemon juice and about 1 tblsp. of oil. Taste and adjust seasonings. Chill for at least 30 minutes, sprinkle with additional mint and serve.

Here's my favorite!

Cucumber Garlic Yogurt Sauce (Dip)

Greek and Lebanese foods are some of my favorite. Both have their own versions of this sauce. Serve with flatbread wedges. This recipe comes from The Cooking of the Eastern Mediterranean by Paula Wolfert. This makes 2 1/2 cups and serves 6 people.

Ingredients

1 long English (or seedless) cucumber, peeled
2 cups plain low fat yogurt
2 garlic cloves, peeled and diced fine (minced) with a pinch of salt
Sea salt to taste
3 teaspoons dried mint, crumbled
1 teaspoon olive oil
Sprigs of fresh mint for garnish

Finely dice the cucumber. In a medium bowl, combine the yogurt, garlic, and 3/4 teaspoon salt. Drain the diced cucumber of any liquid. Add the cucumber and dried mint, blend well. Cover and refrigerate until well chilled, 1 hour. Garnish with a drizzle of olive oil and a sprigs of fresh mint.

Yum! Thanks to everyone!

Yogurt dip goes fast in our household. I make my own greek yogurt, add to that grated garlic, fresh dill if available, or dill seeds ground, a dash of lemon juice and grated lemon and everyone is happy. Treat greek yogurt like sour cream (better for you) and add whatever flavor you like.

Blue cheese....and some garlic and some lemon and chopped herbs...chives, parsley, oregano....