Salsa With Yogurt Food
SALSA WITH YOGURT
This is fast and tasty variation on salsa, which still maintains the healthy aspect of salsa. Each time I serve it at a party someone asks for the recipe. You can always substitute fresh salsa for the stuff in jars if you want. Greek yogurt makes a stiffer salsa, regular yogurt, a runnier salsa.
Provided by alvinakatz
Categories Mexican
Time 3m
Yield 1 bowl of dip
Number Of Ingredients 3
Steps:
- Put all the ingredients in a bowl.
- Mix well.
- Serve.
Nutrition Facts : Calories 107.3, Fat 2.4, SaturatedFat 1.4, Cholesterol 8, Sodium 1582.2, Carbohydrate 19.1, Fiber 4.1, Sugar 10.8, Protein 6.1
RESTAURANT-STYLE SALSA
Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
- Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate the salsa for at least an hour before serving.
MEXICAN SALSA II
Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.
Provided by Sabrina
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
- Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.
Nutrition Facts : Calories 4.4 calories, Carbohydrate 1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1.5 mg, Sugar 0.5 g
CHILLED AVOCADO AND YOGURT SOUP WITH TOMATO SALSA
Provided by Janet Fletcher
Categories Soup/Stew Tomato Low Fat Kid-Friendly Yogurt Lunch Avocado Healthy Low Cholesterol Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 6 Servings
Number Of Ingredients 17
Steps:
- Halve and pit the avocados. Set aside half an avocado for the salsa. Put the remaining avocado flesh in a blender with the buttermilk, yogurt, cilantro, garlic, chile, and cumin. Blend until smooth. Taste and add more chile if desired, and then blend again. Transfer to a bowl and stir in enough cold water to thin the soup to a pleasing consistency, about 1/2 cup. Stir in the lime juice, or more to taste, and season with salt. Chill thoroughly.
- Just before serving, prepare the salsa: In a bowl, stir together the tomato, onion, cilantro, chile, and garlic. Cut the reserved avocado half into 1/4-inch dice and fold it in gently, and then season to taste with salt and lime juice and stir again gently to avoid mashing the avocado.
- If the soup has thickened in the refrigerator, whisk in ice water to thin it to the desired consistency. Taste for seasoning. Divide among 6 bowls. Top each serving with a spoonful of salsa and serve.
SALSA YOGURT DIP
I have not tried this recipe. I got this recipe from www.livingafterwls.com . A serving is 2 tablespoons.
Provided by internetnut
Categories < 15 Mins
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl combine first three ingredients with a whisk blending until smooth.
- Stir in shredded cheese.
- Chill for at least one-hour or as long as one day prior to serving.
- Variation: Salsa-Cheese Spread.
- For a thicker salsa spread substitute 1-package (8 ounce) Neufchatel 1/3 fat cheese for the yogurt and mix as above. (About 76 calories per 2-tablespoon serving, 6 fat grams, no calcium).
Nutrition Facts : Calories 61.1, Fat 3.8, SaturatedFat 1.9, Cholesterol 8.8, Sodium 151.9, Carbohydrate 3.1, Sugar 2, Protein 3.6
LEAFY SALSA VERDE WITH YOGURT
Pack lots of greens like mint, basil and parsley into this light yogurt dip. It's great for sharing platters served with seasonal, crunchy veg for dipping
Provided by Miriam Nice
Categories Snack
Time 10m
Number Of Ingredients 7
Steps:
- Whizz everything, except the yogurt, in a food processor or using a stick blender until it's the consistency of fresh pesto.
- Spoon the yogurt into a shallow serving bowl and spread it out, making swirly indents in the yogurt. Pour the herby dressing on top so it sits in little pools that you can ripple into the yogurt. Top with a few small basil leaves. Serve with crunchy salad vegetables like radishes, fennel and chicory.
Nutrition Facts : Calories 136 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 3 grams protein
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