Best Yogurt Dipping Sauce Recipes

GRILLED CHICKEN WINGS WITH SPICY CHIPOTLE HOT SAUCE AND BLUE CHEESE-YOGURT DIPPING SAUCE

Steps:

• Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.
• Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.
• Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip.
• Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

GRILLED CHICKEN WINGS WITH SPICY CHIPOTLE HOT SAUCE AND BLUE CHEESE-YOGURT DIPPING SAUCE

Steps:

• Blue Cheese-Yogurt Dip, recipe follows Directions Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side. Chipotle Hot Sauce: nocoupons 1 1/2 cups red wine vinegar 3 tablespoons Dijon mustard 2 to 3 tablespoons chipotle pepper puree (depending on how spicy you like it) 3 tablespoons honey 3 tablespoons vegetable oil Salt and freshly ground pepper 1 stick unsalted butter, cut into pieces 2 tablespoons ancho chile powder Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste. Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip, Blue Cheese-Yogurt Dip: nocoupons 1 pint thick Greek yogurt 3/4 cup crumbled domestic blue cheese 2 tablespoons finely chopped red onion 3 tablespoons finely sliced scallions Salt and freshly ground pepper Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

BABY LAMB CHOPS WITH MINT YOGURT DIPPING SAUCE

Steps:

• For the lamb chops:
• Preheat oven to 350 degrees F.
• Over high heat, preheat a large skillet with cooking oil. Liberally season the racks of lamb with salt and fresh ground pepper. Place the meat in the pan and sear all sides over high heat until evenly browned. Place the racks on a sheet pan and place in the oven to finish cooking. See Chef's Note 1. For medium rare, about 8 minutes; medium, about 10 minutes; and well done, about 15 minutes. These are general guidelines but the cooking times will vary depending on the size of the rack.
• After they are finished cooking in the oven, remove the racks and allow them to rest approximately 10 minutes. Cutting from the meat side of the rack, so that you can better visualize the chop size, cut each chop individually.
• For the yogurt:
• Place the yogurt, lime juice and garlic in a blender and puree on high speed until blended. While blending, slowly incorporate the mint and season with salt, cayenne, and cumin.
• For assembly:
• Liberally cover a nice serving platter with the yogurt sauce. Arrange the chops on the platter and decorate with extra mint leaves and pinches of paprika.

HONEY-ROSEMARY WINGS WITH GREEK YOGURT AND LEMON GARLIC DIPPING SAUCE

Steps:

• For the wings: Heat 3 to 4 inches of oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer. Add the wings in batches and cook until golden brown and cooked through, 13 to 15 minutes.
• For the dipping sauce: Meanwhile, to a bowl, add the Greek yogurt, chives, garlic, lemon juice and celery salt. Stir to combine and taste. Adjust seasoning as needed.
• For the hot wing sauce: In a saute pan over medium-high heat, melt the butter, and then add the honey and warm through until loose and viscous.
• In a large bowl, add the garlic, rosemary, lemon zest and juice and crushed red pepper flakes. Pour the honey-butter into the rosemary mixture.
• As the wings come out of the fryer, toss in the honey-butter sauce. Season to taste. Serve with the Greek yogurt dipping sauce.

CHICKEN WINGS - GRILLED W SPICY CHIPOTLE HOT SAUCE & BLUE CHEESE YOGURT DIPPING SAUCE

Steps:

• Chicken wings: Heat grill to high. Toss wings in a few T. of oil & season with s&p. Place on the grill in single layers & grill until golden brown on both sides & just cooked through, about 4 to 5 minutes per side. Hot sauce: Whisk together vinegar, mustard, chipotle puree, honey & oil in a medium bowl. Season with s&p, to taste. Dip: Combine all ingredients in a bowl & season with salt & pepper, to taste. Cover & refrigerate for at least 30 minutes before serving. Final Prep: Melt butter in a large skillet. Add the hot sauce mixture & bring to a boil. Whisk in the ancho chili powder & season with salt, to taste. Add the wings & cook, stirring for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip.

SWEET BREAKFAST KABOBS WITH HONEY-YOGURT DIPPING SAUCE

Steps:

• Heat 3 inches of vegetable oil in a Dutch oven to 325 degrees F.
• Meanwhile, mix together the yogurt, honey and vanilla in a medium bowl and set aside.
• Separate 5 rounds of biscuit dough and cut the edges off to form squares. Cut each square into 4 so you have a total of 20 small squares. (Reserve the remaining biscuits for another use.)
• Combine the sugar and cinnamon in a medium bowl.
• In batches, fry the dough squares in the hot oil until golden brown, 2 to 3 minutes. Transfer to the cinnamon sugar and toss to coat. Remove to a paper towel-lined plate.
• Evenly distribute the doughnuts, strawberries, blackberries, mango and kiwi among six 12-inch skewers (you will have 2 additional doughnuts). Serve alongside the honey-yogurt dipping sauce.

HOMEMADE GREEK YOGURT RANCH DIPPING SAUCE

Steps:

• Add the yogurt, cheese, dill, vinegar, Italian seasoning, garlic and some salt and pepper in a blender or food processor. Blend until smooth.
• Add the buttermilk and mix to incorporate. If the sauces is too thick, add a little more buttermilk.

YOGURT DIPPING SAUCE

Steps:

• In a small bowl, stir together 3/4 cup low-fat plain yogurt, 1 tablespoon fresh lemon juice, 1 small minced garlic clove, and 2 tablespoons finely chopped fresh parsley; season with coarse salt and ground pepper.

BAKED GARLIC BALSAMIC WINGS WITH SPICY AVOCADO GREEK YOGURT DIPPING SAUCE

Steps:

• For the dipping sauce: Combine the yogurt, lime juice, avocado, jalapeno, 3/4 teaspoon salt and 2 tablespoons water in a blender and puree until smooth. Cover and refrigerate until ready to serve.
• For the wings: Preheat the oven to 425 degrees F. Drizzle the garlic heads with 1 tablespoon of the oil and wrap in foil. Bake until golden and soft, about 1 1/2 hours.
• After about a 30 minutes, generously oil 2 rimmed baking sheets. Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the two baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes.
• Squeeze the baked garlic from the heads into a large bowl. Combine the balsamic vinegar, honey, thyme, red pepper flakes, 1/3 cup water and 1 teaspoon salt in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and whisk in the remaining 3 tablespoons oil. Whisk into the bowl with the garlic.
• Transfer the baked wings to the bowl with the glaze and toss to combine. Serve with the dipping sauce and lime wedges.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

FALAFEL-COATED SHRIMP WITH YOGURT DIPPING SAUCE

Steps:

• In a medium bowl, whisk egg white until slightly frothy. Add a quarter of the shrimp; toss to coat. Lift shrimp, shaking off excess egg white. Transfer to a plate. Sprinkle with 3 tablespoons falafel mix, and toss until well coated. Transfer to a clean plate. Repeat to coat another quarter of the shrimp.
• Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add coated shrimp; cook until golden brown, turning once with tongs, 3 to 4 minutes total. Remove from heat. Transfer shrimp to a paper-towel lined plate. Wipe skillet with a paper towel.
• Working in two batches, coat remaining shrimp as described in step 1; cook in remaining 3 tablespoons oil as instructed in step 2. Season shrimp with salt pepper, and serve with sauce.

CAJUN SWEET POTATO FRIES WITH YOGURT DIPPING SAUCE

Steps:

• Heat oven to 425°F. Cut each potato crosswise into about 4-inch chunks, then cut lengthwise into 1/2x1/2-inch strips.
• In large resealable food-storage plastic bag, mix Cajun seasoning and cumin. Add potatoes; toss until evenly coated. In ungreased 15x10x1-inch pan, arrange potatoes in single layer.
• Bake 35 to 40 minutes, turning once, until potatoes are lightly browned and tender. Meanwhile, in small bowl, mix all sauce ingredients. Serve sauce with fries.

YOGURT DIPPING SAUCE FOR SPICY SWEET POTATOES WITH LIME

Steps:

• Combine all ingredients in a small bowl. Cover with plastic wrap, and refrigerate until ready to serve, up to 1 day.

FRUIT KABOBS WITH CINNAMON YOGURT DIPPING SAUCE

Steps:

• In a small bowl, combine the yogurt, honey, vanilla and cinnamon; set aside.
• Alternating the fruits, thread them onto the bamboos skewers leaving space at each end for easy handling; chill until ready to serve. Serve with dipping sauce.

CHICKEN KEBABS WITH GREEK YOGURT PESTO DIPPING SAUCE

Steps:

• Divide the chicken, olives, tomatoes and cheese into 4 servings. Skewer the ingredients, alternating as desired. Store in the refrigerator until ready to serve.
• Combine the yogurt with the pesto in a small bowl, and stir well to combine. Store in the refrigerator until ready to serve with the chicken kebabs.

YOGURT-RANCH DIPPING SAUCE

Steps:

• In a small bowl, stir together mayonnaise, yogurt, herbs, and vinegar. Season with salt and pepper to taste and serve. Leftovers can be refrigerated in an airtight container up to 3 days.

NUTTY CHICKEN STRIPS WITH HONEY YOGURT DIPPING SAUCE

Steps:

• In a large resealable plastic bag, combine bread crumbs, almonds, cilantro, and curry powder.
• Place flour in a shallow bowl.
• In another shallow bowl, beat the egg, and milk.
• Dip the chicken strips in flour, then in the egg mixture.
• Then place in the resealable bag in step 1, and shake to coat.
• In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink, and drain on paper towels.
• In a small bowl, combine the sauce ingredients, and serve with chicken.

CAJUN SWEET POTATO FRIES WITH YOGURT DIPPING SAUCE

Steps:

• 1. Heat oven to 425°F. Cut each potato crosswise into about 4-inch chunks, then cut lengthwise into 1/2x1/2-inch strips. 2 In large resealable food-storage plastic bag, mix Cajun seasoning and cumin. Add potatoes; toss until evenly coated. In ungreased 15x10x1-inch pan, arrange potatoes in single layer. 3 Bake 35 to 40 minutes, turning once, until potatoes are lightly browned and tender. Meanwhile, in small bowl, mix all sauce ingredients. Serve sauce with fries.

TROPICAL CHICKEN WITH MANGO YOGURT DIPPING SAUCE

Steps:

• To prepare dipping sauce place mango in a food processor or blender, add yogurt, jalapeno, lime juice, green onion and salt.
• Pulse until smooth and refrigerate until needed.
• Thread cubed chicken, pineapple, green peppers and red onion onto the soaked bamboo skewers sprinkling with salt and pepper.
• Heat BBQ or charcoal grill to medium heat and spray with cooking oil if needed.
• Place skewers on grill and cook 5 to 7 minutes per side turning as needed until the chicken is thoroughly cooked.
• Serve with the dipping sauce.

BAKED CITRUS WINGS WITH SPICY AVOCADO GREEK YOGURT DIPPING SAUCE

Steps:

• Combine the yogurt, avocado, jalapeno, lime juice, 2 tablespoons water and 3/4 teaspoon salt in a blender and puree until smooth.
• Preheat the oven to 425 degrees F. Generously oil 2 rimmed baking sheets.
• Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
• While the wings cook, combine the pineapple preserves, ginger, lime juice, orange juice, cayenne and 1/2 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 8 minutes.
• Transfer the baked wings to a large bowl and toss them with the citrus glaze and scallions. Serve with the dipping sauce.

SARASOTA'S SIMPLE YOGURT, BASIL, LEMON DIPPING SAUCE

Steps:

• Yogurt -- The best way to do this if you have time, is to put the yogurt in a piece of cheesecloth in a strainer or colander and then in a small bowl over night (wrapped with saran wrap. This allows the sour cream to drain, so the dip isn't wet or runny.
• Personally, I had no time, but I did buy the greek yogurt which is a bit thicker, mixed everything together and enjoyed. Also, I have used this with just everyday yogurt and did not take the time to let it set over night and it was fine.