But it doesn’t have to be sweet. Or have bits.
I like yogurt…don’t care too much for the bits, myself, either. My favorite is the smooth, bit-less, vanilla-ish flavors. Stonyfield farms whole milk vanilla is a food group unto itself if you ask me. But that’s not what I’m thinking about here…
Have you tried plain greek style yogurt? It is so easy to find these days. A bit tangy to just eat without some fruity bits. The it’s extreme tang combined with anything sweet takes a little getting used to. BUT you don’t have to have sweet or bits in yogurt. I’ve been using plain greek yogurt left, right and sideways as a substitute for sour cream. Imagine…more tangy-ness, less fat, less calories, more protein.
It isn’t a perfect substitute. Without the fat of sour cream, it doesn’t carry aromatic or savory flavors very well. The flavors don’t blend. You taste the tang, then you taste the garlic/onion/dill/what-have-you right beside it, not united with it. When it comes to traditional chip dip, it is definitely a taste-health compromise.
Recipes are another story. In cooked recipes like crock pot mac and cheese or baked corn casserole, it works. Maybe because the whole point of the sour cream is the snap it brings to the overall flavor in the dish. In that case, the yogurt may actually be superior. I haven’t tried it as a fish or chicken marinade sort thing yet. Don’t know how it would work in any other uses. Stay tuned. Mad scientist experimentation in progress.
What is your favorite uses for plain greek yogurt? Other than frozen with fruit toppings, which is yummy too, I’ll grant you.