Yogurt Dressing, 2 Versions

Plain Yogurt

By Cat, Jun 2008 (Photo, right, from Cheesemaking.com (1))

A Greek-style Yogurt & Garlic Dressing is a must for serving with souvlaki (skewered meat), dolmades (stuffed grape leaves) or other appetizers. It is also great on salad of fresh greens. I provide two versions of this dressing here.

See also: 1. Mediterranean Foods Menu; 2. Dressings, Dips & Marinades Menu; 3. Tsatziki (Greek Cucumber Sauce)

Yogurt & Garlic Dressing, Version I

This version is adapted from Nourishing Traditions, by Sally Fallon with Mary G. Enig (2).  Makes 2 cups.

Ingredients & Equipment:

• 1 cup whole, plain yogurt or Greek yogurt (preferably homemade)
• 2 cloves garlic, peeled and crushed
• 1 tsp unrefined sea salt
• 2 Tbsp lemon juice, freshly squeezed
• 2 Tbsp filtered water
• 2 – 3 leaves of fresh mint (optional)
• Equipment:
• yogurt strainer
• blender

Method:

1. If using regular plain yogurt, strain it to thicken, as for making yogurt-cream cheese. If using Greek yogurt, it is already thickened and does not need to be strained.
2. Put all ingredients in blender and blend until thoroughly mixed.
3. Adjust seasoning.

Yogurt Dressing Version II (Saltsa Yiaourtiou)

This recipe is adapted from about.com (3). You can use commercial Greek yogurt, or make your own. I prefer to use my homemade mayonnaise, as it is made with cold-pressed olive oil and most commercial mayos are made with heat-treated canola, corn, and/or soy oil. However, if you can find mayo made with olive oil, you could use that.

Ingredients & Equipment:

• 1 cup whole, plain yogurt (preferably homemade) or Greek Yogurt
• 2 cloves garlic, minced
• 1 tsp unrefined sea salt
• ½ tsp black pepper
• 2 Tbsp red wine vinegar
• 5 – 6 leaves of fresh mint
• ½ cup homemade mayonnaise or commercial mayo made with olive oil
• Equipment:
• yogurt strainer
• blender

Method:

1. If using regular plain yogurt, strain it to thicken, as for making yogurt-cream cheese. If using Greek yogurt, it is already thickened and does not need to be strained.
2. Scoop thickened yogurt into blender; save whey for another use.
3. Add all other ingredients except mayo to blender.
4. Blend at low speed until smooth.  Transfer to a bowl or jar.
5. Whisk in mayo.  Serve, or cover jar and refrigerate until ready to use.

References

1. Cheesemaking.com photo: cheesemaking.com/store/p/164-Yogurt-Bulgarian-1-packet.html
2. Nourishing Traditions. by Sally Fallon with Mary G. Enig, PhD. Refer to Beloved Cookbooks for more about this book.
3. about.com recipe for Saltsa Yiaourtiou:
   greekfood.about.com/od/syrupssauces/r/yogurt_dressing.htm