Connie’s Tangy Chile Yogurt Dip won 1st place in the appetizer category at the Denver Chili Fest Recipe Contest. It’s tart, spicy and creamy – great with chips, fruits or veggies.
This dip is a surprising treat – it doesn’t taste like anything else I’ve tried. Connie Ellefson won 1st place in the appetizer category at the Denver Chili Fest on September 10 with this. The tart apricot is an interesting contrast to the spicy green chiles and spices. It’s great with tortilla chips or on fruit or veggies or – I confess – I just ate a bowl of it straight.
I made it myself several times, experimenting with some variations. I tried it with canned apricots instead of dried. It needs at least some dried apricots to get enough tang. I found the Tajin Seasoning prominently displayed in several sizes at Walmart. I assume some people may have trouble finding it, so I also experimented with substituting chile powder, lime juice, and salt for the Tajin Seasoning. The flavor is slightly different and the dip turns out a much pinker color, but all in all, I’d say it’s just as good. See the notes for this variation.
Another bonus – this is much healthier than the vast majority of dips. I’ll be making this again and again. Hope you enjoy this as much as I have!
- 2 cups
full fat Greek yogurt - ⅓ cup finely diced dried apricots
- ¼ cup hot diced green chiles
- 2 tsp Tajin Clasico Seasoning
- Blend all ingredients together in a bowl.
- Cover and refrigerate several hours to let flavors blend.
- Serve with tortilla chips, veggies, fruit, whatever. I like to add shelled sunflower seeds and eat it straight.
- This will keep for up to 2 weeks in the fridge.
Substitute
- 2 tsp chile powder
- 2 tbsp lime juice
- ⅛ tsp salt
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