Greek Yogurt.

Dear Everyone Who’s on the Fence about Substituting Greek Yogurt for Sour Cream,

Do it. It’s tangy and thick and creamy. It will make your tacos taste better and our waistline a little happier. And all that protein with no fat! Veggie taco salads will be just that much more filling.

You’re welcome,



Greek Dip

I was in Gettysburg on Saturday to see some good friends and get a secret VIP tour of Spangler Farm.

Let me just say, good friends, wine slushies and cupcakes can cure a world of ills. I needed that break after a not-so-fantastic Friday night.

Obviously, while I was in Gettysburg, we had to eat, so we got some pizza, beer and snacks. Snez made a fantastic Greek dip. It was so good and so easy that I’ve made it twice in a week. So here it is, I’m sharing it with you. Don’t like olives? Leave them out? Don’t like feta? You could probably substitute another sharp cheese. I haven’t tried it that way because I love olives and feta and hummus and Greek yogurt and kittens and rainbows and fireflies and cake.

Whoops. I got a little carried away.

I love pasta and mushrooms and garlic and pie too. And cookies. And lots of other things, but you want to know how to make this dip. I can tell.



    1 5 oz. container of plain Greek yogurt
    1 8 oz (or 1 cup) container of hummus — I love red pepper, that’s what Snez used and I don’t question that decision
    1/2 cup cucumber, diced
    1/2 cup red onion, diced
    1/2 kalamata olives, pitted and chopped
    1/2 cup feta, crumbled

To make it:

Spread the yogurt evenly in the bottom of a serving bowl. Then add the layer of hummus, followed by the cucumber, followed by the onion, followed by the olives and finally top it off with feta.

Serve it with tortilla chips or crackers. Whatever your vehicle of choice may be.

Clearly there is a lot of wiggle room. You can add more or less of something to suit your taste.

It’s so yummy and easy. There’s no reason not to make it.