Peak Yogurt

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Persian Yogurt & Cucumber Dip (Mast o Khiar)

Check out this traditional refreshing and savory Persian yogurt dip, adapted from Ahu Sharhabani.

Read the original post here.

Prep time: 10 min

Ingredients: 3 cups Peak Yogurt Plain 5oz 2 Persian cucumbers, quartered and chopped 1 tbsp dried mint ½ tsp salt ¼ tsp fresh-ground pepper 2 dashes of garlic powder 2 sprigs fresh mint (optional) Dried rose petals buds (optional)

Instructions: 1. Mix all ingredients except mint and dried rose together in a large bowl. 2. Garnish with fresh mint and rose petals if desired. 3. Chill desired or enjoy right away. Serve with bread, rice, crackers or veggies.

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Vanilla Coffee Chia Pudding

Vanilla Coffee Chia Pudding Serves: 6 Preparation time: 12-15 min Total time: 8 hr

1 cup mocha or coffee blend of choice ¼ cup chia seeds 2 container Vanilla Peak Yogurt, 5oz cocoa powder

Combine mocha and chia seeds and stir until well mixed. Refrigerate overnight to set. For each serving, add a ¾-inch layer of Peak Vanilla to a small glass serving dish or trifle bowl. Spoon a ½-inch layer of chia pudding onto the yogurt and top with another dollop of yogurt. Dust with cocoa powder. Keeps for 3 days refrigerated.

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Classic Tzatziki Dip

Classic Tzatziki Dip Serves: 8 Preparation time: 12-15 min

2 container Plain Peak Yogurt, 5oz 1 medium English cucumber, peeled 3 large garlic cloves, minced 1 tbst extra virgin olive oil 1 tsp lemon juice ½ tsp sea salt 1 cup fresh dill, minced

Grate cucumber and drain through a fine sieve.  Combine yogurt, garlic, oil, lemon juice, and salt in a large bowl. Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine.  Refrigerate overnight for best flavor. Try with pita chips, veggie sticks, or sausage chunks. Keeps for 3 days refrigerated.  

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Creamy Caper Yogurt Spread

Creamy Caper Yogurt Spread Serves: 8 Preparation time: 5-7 min

1 container Plain Peak Yogurt, 5oz 1 tbsp capers, chopped 1 tbsp fresh dill, minced ¼ tsp lemon juice sea salt

Combine all ingredients and stir gently until well mixed. Add salt to taste. Perfect as a dip for fresh veggies or try it on toast with cucumber, tomato, lox, avocado, or eggs. Keeps for 3 days refrigerated.