Chipotle Greek Yogurt Dip
- Total time :
- 15 mins
- Prep Time :
- 5 mins
- Cook Time :
- 10 mins
1. In medium bowl, mix together yogurt, chipotle chili, lime juice, garlic, onion powder and salt until smooth.
2. Cover and refrigerate for up to 2 days.
3. Bake Sweet Potato and Chia Seed Bites in oven according to package directions. Serve hot with dip.
*Purchase chipotle chilies (smoked jalapeño peppers) in a small tin. Remove from adobo sauce and chop. Remaining chilies can be stored in a glass jar in the refrigerator for up to 2 months. Or puree with sauce in food processor and freeze in 1 tbsp (15 mL) amounts.
Dip may also be used with Yves Veggie Cuisine® Kale & Quinoa Bites. Also use as a topping for Yves Veggie Cuisine® burgers.