Cheesy Yogurt Salsa with Homemade Tortilla Strips
A cool and creamy dip with a kick. And save even more fat and calories with this simple recipe for homemade, bake tortilla chips.
|4||medium plum tomatoes (seeded and quartered)|
|2||medium jalapeño peppers (seeded and finely diced, divided)|
|4||clove||minced garlic (divided)|
|1⁄2||tsp||ground black pepper|
|1||c||mild white cheddar cheese (shredded)|
|1⁄4||c||red onion (coarsely chopped)|
|1||c||fresh cilantro (chopped, divided)|
|1⁄2||c||lime juice (plus more to taste, divided)|
|1⁄2||c||olive oil (divided)|
|1⁄4||c||Stonyfield Organic Fat Free Plain Yogurt|
|3||c||Stonyfield Organic Low Fat Plain Yogurt (to yield 1 cup of yogurt cheese*)|
*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from 3 cups of yogurt for 3-6 hours in the refrigerator. This should yield 1 cup of yogurt cheese.
Cheesy Yogurt Dip
Combine yogurt cheese, shredded cheese, tomato, onion, 1 jalapeno, 1/2 cup of cilantro, cumin, cayenne, 1/4 cup of lime juice, 2 cloves of minced garlic, and 1/4 cup of olive oil. Mix well and pour into serving bowl.
Preheat oven to 400°. Mix yogurt and oil together. Cut tortillas in 2 inch strips. Place on baking sheet. Brush with yogurt oil mixture. Combine salt, cumin, black pepper and cayenne pepper. Sprinkle tortillas with spice mixture. Bake for 5- 7 minutes until golden brown.
In a food processor or blender add remaining jalapeno, cilantro, lime juice, garlic and remaining 1/4 cup of olive oil. Mix until the consistency of paste. Drizzle over yogurt cheese dip.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Get tasty seasonal recipes delivered right to your inbox.