When talking about the switch from sunscreen to scarves and how some people are so opposed to accepting the change, our Communications Director at Stonyfield wisely stated, “It’s neither summer, nor fall… it’s tomato season!”
Welcome to the twilight zone of seasons, folks. The moment when you are scared to let go of beach fun but excited to grab the Pumpkin Spiced everything. Put down both ideas for this second and cling to tomatoes – because they will never make you choose.
The best thing about tomatoes? You can do whatever you want with them. Make a sauce, put them in a casserole, put them in a sandwich, throw them in a soup, make a Caprese salad, or just cut them up and find a delicious dressing to enjoy this Vitamin C packed snack immediately.
Oh, look – a delicious dressing to smother your freshly cut up tomatoes in! This easy to make, easier to devour yogurt recipe from My Baking Heart will have you ready to lick the plate clean.
Cilantro Crema Dip
2-5.3oz pk Stonyfield Plain Greek Yogurt
6 tbsp fresh cilantro
2 cloves of garlic, chopped
1/8 tsp kosher salt
Place the yogurt, cilantro, garlic and salt in a blender or food processor and blend until incorporated and smooth.
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