This cold dip is made creamy with both yogurt and mayonnaise. It’s a great backyard dipper to serve with tortilla chips or crunchy raw vegetables.

Yield: Makes 1 1/2 cups.



  • 2 cups plain yogurt
  • 1/3 cup mayonnaise
  • 1/4 cup thinly sliced green onion
  • 2 cloves garlic, crushed
  • 1/4 cup crumbled cooked bacon
  • 1/4 tsp paprika
  • 1/8 tsp cayenne pepper


  1. Spoon yogurt into a coffee filter-lined sieve set over a bowl. Cover with plastic wrap and refrigerate for 2 hours. Discard liquid which collects in bowl.
  2. Combine drained yogurt with all remaining ingredients in a bowl.
  3. Cover and refrigerate for at least 4 hours or up to 48 hours.
  4. Serve with blue corn tortilla chips or raw vegetables.
Nutritional analysis per 2 tbsp:

83 calories, 6.3 g fat, 4.6 g protein, 2.1 g carbohydrate, 0.1 g fibre, 83 mg sodium

Tip: Do not use yogurt with stabilizers or preservatives.