Weve given up trying to lose weight as a New Years resolution, so more than a decade ago, we decided wed give up a different less-good-for-you food every year.
These included fried drinks with sugar,foods, pizza and whole milk. Instead of every day or every week, we have them four times a year or so (O.K., pizza is once a month).
One of these resolutions was to substitute 0% or 2% Greek yogurt for sour cream.
We eat a lot of crudits with dips, so it was a good reduction in fat and calories.
RECIPE: HERBED GREEK YOGURT DIP & SAUCE
This dip is very flexible.
Use whole milk yogurt for a thicker dip.
Turn it into a salad dressing by thinning with 1/4 to 1/3 cup milk or olive oil.
You can also use the thinned dressing as a marinade.
For more flavor, add two tablespoons of lemon juice and a clove of minced garlic.
Use it as a sauce on chicken, fish and lamb, and as a garnish on grains or cooked vegetables.
2 cups plain non-fat Greek yogurt
1-1/2 tablespoons finely minced fresh parsley
1-1/2 tablespoon minced fresh dill
4 teaspoons apple cider vinegar
1-1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon sea salt or to taste
Freshly ground black pepper to taste
Extra virgin olive oil
Optional: cucumber slices
For The Garnish
Toasted pita wedges or pita chips
 Herbed yogurt dip in a beautiful presentation from Elea Restaurant in New York City (photo Elea).
 Crudits. Perhaps you have some serving dishes that will make the presentation more dramatic, like this seafood tower (photo Australian Asparagus Growers)?
1. COMBINE the ingredients in a medium bowl. Taste and adjust the seasonings.
2. COVER and chill for at 4 8 hours or preferably, overnight, to allow the flavors to blend.
3. GARNISH with a drizzle of olive oil. We like the idea of crowning the dip with cucumber slices for an arresting presentation.