This post is in cooperation with Stonyfield as part of the #StonyfieldBlogger program!
The name “Sea Salt by the Seashore” creates an image of outdoor dining with an ocean view, where a gourmet appetizer is served with a cool drink that somehow includes a squeeze of fresh lime. The crunch and taste of these cleverly named chips by Late July Organic is not only sophisticated enough for a restaurant, but wholesome enough to please picky young eaters like my kids!
These chips are a delicious new twist on yesterday’s corn chip, with a mix of other grains and seeds like quinoa, flax and millet to create a filling gluten-free food. They are mild, with barely a hint of the sea salt mentioned in their name, though. These are chips begging for a bold dip.
That’s where Stonyfield’s zero-fat plain Greek yogurt becomes the perfect base for a creamy, health-conscious dip that’s a great alternative to fatty sour creme dips. I found a way to create plenty of richness and flavor in a dip that includes avocado, while it is not a guacamole. My kids challenged me to avoid garlic in this recipe, and I did. The result is what I’m calling Seaside Garden Dip that is bold enough to pair perfectly with these chips, yet light enough for dinner by the sea.
My favorite ingredients come straight from our family’s little organic garden, where we grow herbs that anyone can easily grow in their own kitchen garden. I picked fresh from the garden the mint leaves, dill and cilantro.
Seaside Garden Dip Recipe
Here’s what you’ll need to create enough Seaside Garden Dip to go with one bag of Sea Salt by the Seashore chips:
- 1 medium avocado
- 2 teaspoons fresh cilantro
- 1 teaspoon fresh dill
- 3 fresh mint leaves
- 1/2 teaspoon finely ground sea salt
- 1 teaspoon freshly squeezed lime juice
- 1 cup plain Stonyfield Organic Greek yogurt
Roughly chop the avocado, cilantro, dill and mint leaves.
Place avocado, cilantro, dill, mint, sea salt and lime juice into food processor and blend well.
Add Greek yogurt last and pulse until barely blended in food processor.
Serve chilled with chips.
This dip has a rich taste and texture, and will keep you from missing sour cream when you use the Greek yogurt instead. Check out this yogurt substitution guide for other ways to lighten up traditional dishes. I’ve also substituted Greek yogurt for most of the mayonnaise in potato salad without sacrificing flavor. Greek yogurt is thicker than regular yogurt and is also higher in protein.
What other ways are you using yogurt creatively? I’d love to hear in the comments below!
This post is in cooperation with the #StonyfieldBlogger ambassador program, which includes food samples and other compensation for creative content.