Garlic yogurt
There are two kinds of people in this world: people who love garlic, and … um, actually, maybe there is only one kind of people in this case. If you think that everything could be improved with the addition of a little (or a lot) of garlic, then this is the recipe for you.
Savory flavors may not be the first thing that comes to mind when you think yogurt, but try not to think of this in the same vein as a Danon fruit-on-the-bottom cup. This is more like garlic aioli, but much, much simpler. It takes about 60 seconds to prepare, and is an awesome hit of garlic to add to just about anything. I love to use Fage greek yogurt to make it, because it’s extra thick and creamy (watery yogurt is one of my pet peeves), but you could use any plain yogurt to make it.
I love it with chicken or roasted root vegetables of any kind, or as a dip for carrots, or heck, just bread! It also makes a kickin’ replacement for mayo in sandwiches, or a tzatziki stand-in for any other cucumber-haters out there. 60 seconds to punch up any meal. Try it.
Garlic Yogurt
- 8 oz. yogurt (one little container or 3 scoops from a big container)
- 1 large clove garlic
- 1/4 tsp. kosher salt, or to taste
Smash/slice/mince garlic, depending on how much garlic flavor you want. The finer your garlic, the more garlic flavor. Mix the garlic and salt into the yogurt.
Try to make it at least 20 minutes before you eat, and stick it in the fridge to let the garlic permeate the yogurt. Again, the longer it sits, the more garlicky the flavor.
from Bill Granger’s Sydney Food, one of my very favorite cookbooks
