This garlic Greek yogurt dip with roasted little tomatoes and fresh herbs makes a wonderful appetizer or snack! It's healthy, filling, and delicious.
This dip is basically a fancy tzatziki. Of course, there's plenty of garlic in here. I love savory yogurt so much more than sweet varieties! It's good for you, has calcium and protein, and tastes great. You can dip pita, crackers, vegetables... whatever your heart desires.
The roasted tomatoes are super simple. I just threw a pack of colorful little tomatoes into a glass baking dish and sprinkled them with some olive oil, garlic powder, and a bit of salt & pepper. Half an hour later they were roasted to perfection.
The sweetness of the roasted tomatoes works very well with the tartness of the Greek yogurt.
When I buy Greek yogurt, I usually get 2%. I'm not into low fat anything for various reasons, and 2% is a nice compromise.
I sometimes buy full-fat because it tastes the best (in my opinion anyway), but I reserve that for special occasions.
This Greek yogurt dip is soo tasty... I actually ended up having it for dinner with pita two nights in a row.
Questions? Let me know!
Garlic Greek Yogurt Dip with Roasted Little Tomatoes
- 1 small package little tomatoes (grape, cherry, etc.)
- Garlic powder to taste
- 2 cups Greek yogurt
- 1 tablespoon parsley chopped finely
- 1 tablespoon mint chopped finely
- 1 tablespoon basil chopped
- 1 tablespoon red onion chopped finely
- 2 tablespoons cucumber finely diced
- 2-3 cloves garlic minced
- Salt & pepper to taste
- Olive oil (for tomatoes & to drizzle on yogurt before serving)
- Pita bread (optional) for serving
- Pre-heat oven to 375F. Place tomatoes in a baking dish (I used a glass one) and cover with olive oil (about a tablespoon). Toss with some garlic powder and salt & pepper. Bake for 30 minutes or until they're soft and blistered.
- Meanwhile, scoop the Greek yogurt into a bowl. Chop the herbs, onion, and cucumber, and add to the Greek yogurt. Mince the garlic into the yogurt. Add salt & pepper. Give it a good stir.
- Once the tomatoes are done, let them cool for about 5 minutes.
- Drizzle olive oil over the finished yogurt and top with the tomatoes. Serve immediately.