Dips and Dressings

CREAMY HABANERO DRESSING

Portion

16 3-FL.-OZ. PORTIONS

The inspiration

  • 32oz./4 Cups Dannon®Oikos® Greek Yogurt0% – Plain
  • 2/3 Cup Fire-Roasted Corn
  • 1 Cup White Onions, Chopped
  • 4 Garlic Cloves, Pressed
  • 2 Habanero Peppers, Stemmed
  • 1 ½Tbsp. Kosher Salt
  • 1/3 Cup Cilantro, Fresh
  • 1 ½Tbsp. Granulated Sugar

the technique

PLACE ALL INGREDIENTS IN A BLENDER, BLEND UNTIL SMOOTH. HOLD REFRIGERATED UNTIL READY TO SERVE.

Hummus

Portion

MAKES 78 SERVINGS (4 FL OZ EACH)

The inspiration

  • 16 Cans (15 oz. Ea) Chickpeas, Canned, Rinsed, Drained
  • 4 Cups Water
  • 4 Cups Tahini
  • 16 Each Garlic Cloves, Fresh
  • 2 Cups Lemon Juice, Fresh
  • 4 Tablespoons Paprika
  • 4 Cups Dannon Oikos Greek Yogurt
  • 8 Teaspoons Salt
  • 4 Teaspoons Pepper

the technique

1. In a food processor, pulse the chickpeas, water, tahini, garlic, lemon juice, and paprika until smooth.

2. Place hummus into a large mixing bowl, and add Dannon Oikos Greek yogurt, salt, and pepper, fold to combine.

Make it your own: flavor inspirations

Avocado Lime, Roasted Jalapeno Honey, Harissa Mango, Everything Bagel Spiced, Za’atar

View Recipe Nutrition Data

Spinach Artichoke Dip

Portion

MAKES 30 SERVINGS (4 FL OZ EACH)

The inspiration

  • 6 Tablespoons Butter, Unsalted
  • 16 Each Garlic Cloves, Minced
  • 1 Cup Yellow Onion, Small Dice
  • 2 Bags (10 oz. ea) Baby Spinach
  • 4 Cans (14 oz. ea) Artichoke Hearts, Canned, Drained, Rough Chop
  • 4 Cups Dannon Oikos Greek Yogurt
  • 1 Cup Feta Cheese, Crumbled
  • 1 Cup Parmesan Cheese, Grated
  • 1 ½ Cups Monterey Jack Cheese, Shredded
  • ½ Teaspoon Cayenne
  • 2 Teaspoons Salt
  • 1 Teaspoon Pepper

the technique

1. Melt 6 tablespoons butter in a skillet over medium heat. Add the minced garlic and onion, cook for 3-4 minutes or until onions are soft. Turn heat to medium-high and add spinach. Stir and cook for 1-2 minutes or until the spinach wilts. Remove skillet from heat, and remove the spinach from the skillet; place in small strainer. Once cool enough to touch, squeeze the excess juice back into the skillet. Set spinach aside.

2. Add the onions and artichokes to the skillet and cook over medium-high heat for several minutes, until liquid is cooked off and artichokes start to gain color and onions are translucent. Remove from heat and set aside.

3. In a large bowl, combine artichokes, spinach, Dannon Oikos Greek yogurt, feta, Parmesan, and jack cheese and fold with a spatula until combined. Season with cayenne, salt, and pepper.Serve with pita wedges, chips, or crackers.

Make it your own: flavor inspirations

Bacon, Spicy Green Chile, Green Curry, Layered Sun dried tomato Hummus, Onion & Parmesan

View Recipe Nutrition Data

Aioli

Portion

MAKES 80 SERVINGS (0.5 FL OZ EACH)

The inspiration

  • 4 Cups Dannon Oikos Greek Yogurt
  • 6 Teaspoons Lemon Juice, Fresh
  • 4 Teaspoons White Wine Vinegar
  • 1 Teaspoon Dijon Mustard
  • 3 Each Garlic Cloves, Fresh
  • 1 Cup Canola Oil
  • 2 Teaspoons Salt

the technique

1.Combine all ingredients into a large bowl and whisk to combine.

Make it your own: flavor inspirations

Roasted Garlic, Chipolte, Soy-Ginger, Truffle, Harissa

View Recipe Nutrition Data

Pineapple Raita Dip

Makes

32 portions

The inspiration

  • 2 cups Toasted Coconut
  • 4 cups Dannon® Oikos® Greek Yogurt 0% – Plain
  • 2 cups Pineapple, Crushed, Drained
  • 2 cups Honey

the technique

In a small mixing bowl, combine coconut, yogurt, pineapple and honey. Stir to combine.

View Recipe Nutrition Data

Lemon Thyme Dressing

Makes

4 cups

The inspiration

  • 32 oz./4 cups Dannon® Oikos® Greek Yogurt 0% Fat – Plain
  • ¼ cup Thyme Leaves, Fresh, Chopped
  • ½ cup Lemon Juice, Fresh
  • 2 tsp. Paprika
  • 1 tbsp. Kosher Salt
  • 2 tsp. Black Pepper, Ground
  • 3 tbsp. Lemon Zest

the technique

In a mixing bowl, whisk all ingredients to combine. Hold refrigerated until service.

Caesar Dressing

Portion

8 2-oz. portions

The inspiration

  • 6 oz. Dannon® Oikos® Greek Yogurt 0% Fat – Vanilla
  • 1 oz. Anchovy Puree
  • 1 oz. Dijon Mustard
  • 1 ½ oz. Red Wine Vinegar
  • ¾ oz. Freshly Squeezed Lemon Juice
  • ½ oz. Chopped Garlic
  • 1 gram Tabasco
  • 1 gram Worcestershire Sauce
  • 8 oz. Extra Virgin Olive Oil
  • 10 grams McCormick® Montreal Steak® Seasoning
  • 1 ½ oz. Shredded Parmesan Cheese

the technique

Combine all listed ingredients in a food processor. Pulse until completely smooth and emulsified, about 1 minute. Remove and hold cold for service.

Caesar Dressing Dannon® Oikos® Greek Yogurt | Dannon FoodService