About a week ago I got a big shipment of yogurt from Chobani! They have these big tubs, so you can either be more economical with your yogurt purchasing, or you can use them in cooking! Greek yogurt is a great substitute in cooking and you can see a TON of great recipes on Chobani's recipe page. I got to see Chobani used in a real restaurant when I went to the Chobani dinner this summer at Boka! My cooking isn't quite that fantastic but hey, it works! Since Sunday was game day (Chiefs vs. Broncos), I thought it would be appropriate to make a couple dips! My mom always makes a french onion dip, that she gets from one of those dip mix bags at the grocery store. You're supposed to add sour cream, but she substitutes some of the sour cream for Greek yogurt.
French Onion Dip (by my mom)
Ingredients: 8 oz sour cream of choice 8 oz plain Greek yogurt 1 packet French onion dip mix
Directions: Mix ingredients together, store in refrigerator to cool until time to serve. Best served with ridged potato chips! For dinner, we were having some grilled chicken so I wanted to spice things up and make some Tzatziki sauce for the chicken! I found the
recipe here on the Chobani recipe page.
Delicious! For the cornbread, I found a
real cornbread recipe on Eating Well for a baseline, and then adjusted it in several ways to fit what I wanted to do.
Gluten-Free Cornbread (
adapted from Eating Well)
Ingredients 3 tablespoons coconut oil 1 large egg 1 and 1/2 cup vanilla chobani yogurt (or plain) 2 tablespoons honey 2 cups cornmeal 1 tsp baking powder 1/2 tsp salt
Directions Preheat oven to 450 degrees. Mix wet ingredients, set aside. Mix dry ingredients, then add wet to dry. Place in 9 inch skillet, or other comparable baking pan (I used an 8 x 8 pan because that's all we had). Bake for about 20 minutes, checking during the last few minutes, or until the top is golden brown. Let cool for 5 minutes before slicing. Enjoy!
Do you use yogurt as a substitute in recipes? What's your favorite kind of dip? 
Delicious! For the cornbread, I found a real cornbread recipe on Eating Well for a baseline, and then adjusted it in several ways to fit what I wanted to do. 
Gluten-Free Cornbread (adapted from Eating Well) Ingredients 3 tablespoons coconut oil 1 large egg 1 and 1/2 cup vanilla chobani yogurt (or plain) 2 tablespoons honey 2 cups cornmeal 1 tsp baking powder 1/2 tsp salt 
Directions Preheat oven to 450 degrees. Mix wet ingredients, set aside. Mix dry ingredients, then add wet to dry. Place in 9 inch skillet, or other comparable baking pan (I used an 8 x 8 pan because that's all we had). Bake for about 20 minutes, checking during the last few minutes, or until the top is golden brown. Let cool for 5 minutes before slicing. Enjoy! 
Do you use yogurt as a substitute in recipes? What's your favorite kind of dip? 
