Spicy Yogurt Sandwich Spread Recipes

SPICY YOGURT DRESSING

Spicy Yogurt Dressing image

Delicious, creamy dressing with just a bit of spice.

Provided by MEATEATER

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Yogurt Dressing Recipes

Time 2m

Yield 2

Number Of Ingredients 5

Ingredients

¼ cup chopped fresh cilantro
1 teaspoon lemon juice
1 pinch ground cumin
½ cup plain yogurt
1 teaspoon sweet chili sauce

Steps:

In a small serving bowl, stir together the cilantro, lemon juice, cumin, yogurt and chili sauce. Chill for at least one hour, or until needed.

Nutrition Facts : Calories 46.6 calories, Carbohydrate 6.1 g, Cholesterol 3.7 mg, Fat 1.1 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 74.7 mg, Sugar 5.3 g

CREAMY SANDWICH SPREAD

Creamy Sandwich Spread image

This is just like the famous sandwich spread in a jar.

Provided by BEARLYBARBIE

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 8h35m

Yield 48

Number Of Ingredients 3

Ingredients

1 (8 ounce) jar sweet pickle relish
1 (16 ounce) jar creamy salad dressing (such as Miracle Whip®)
¼ cup thousand island salad dressing (such as Kraft®)

Steps:

Place the pickle relish into a colander set in the sink, and allow it to drain for about 30 minutes. Mix the drained relish, creamy salad dressing, and thousand island dressing in a large bowl until thoroughly combined. Place into a 1-quart jar, and refrigerate overnight to blend flavors.

Nutrition Facts : Calories 39.9 calories, Carbohydrate 3.2 g, Cholesterol 3.6 mg, Fat 3 g, Fiber 0.1 g, SaturatedFat 0.4 g, Sodium 131.4 mg, Sugar 2.9 g

SPICY CRANBERRY-JALAPENO SPREAD

Spicy Cranberry-Jalapeno Spread image

I made Mimi in Maine's Recipe#202126 for Christmas dinner to go with a baked ham. With some of the left-overs, I made a spicy sandwich spread for Ham & Swiss grilled sandwiches. Delicious! She has given me permission to post the recipe using her relish.

Provided by Caroline Cooks

Categories Lunch/Snacks

Time 10m

Yield 1/2 cup

Number Of Ingredients 5

Ingredients

1/3 cup cranberries
1/4 seedless oranges, cut into 2-inch pieces (rind and all)
1/8 cup sugar
4 -6 slices pickled jalapeno peppers, finely diced
3 tablespoons mayonnaise, more if needed

Steps:

Place cranberries and orange pieces in food processor or use a food grinder.
Pulse to finely chop or grind.
Remove to bowl; add sugar.
Blend.
Add diced Jalapeno and enough mayo to bind.
Enoy!

Nutrition Facts : Calories 597.4, Fat 29.6, SaturatedFat 4.3, Cholesterol 22.9, Sodium 628.4, Carbohydrate 86.5, Fiber 4.5, Sugar 64.3, Protein 1.7

SPICY YOGURT DIP WITH CHIPS AND VEGETABLES

Spicy Yogurt Dip with Chips and Vegetables image

Categories Condiment/Spread Blender Cocktail Party Vegetarian Quick & Easy Yogurt Lime Mint Peanut Spice Summer Jalapeño Parsley Gourmet

Yield Makes 2 1/2 cups

Number Of Ingredients 16

Ingredients

2 cups plain yogurt
4 fresh jalapeño chilies
1 1/2 tablespoons coriander seeds
2 teaspoons fennel seeds
1 teaspoon cumin seeds
1/4 cup water
2 shallots
3 tablespoons vegetable oil
1/2 cup fresh mint leaves
1/2 cup fresh flat-leafed parsley leaves
1/4 cup dry-roasted peanuts
1 teaspoon finely grated fresh lime zest
1 tablespoon fresh lime juice
Accompaniments:
potato chips
assorted raw vegetables such as cherry tomatoes, trimmed radishes, cucumber spears, celery sticks

Steps:

In a cheesecloth-lined sieve set over a bowl drain yogurt, chilled, 1 hour. Discard liquid.
Wearing rubber gloves, seed and devein jalapeños, reserving 1/4 teaspoon seeds. Cut chilies into pieces and in a blender purée with reserved chili seeds, coriander, fennel, and cumin seeds, and water until smooth.
Thinly slice shallots. In a skillet heat oil over moderate heat until hot but not smoking and cook shallots, stirring occasionally, until golden. With a slotted spoon transfer shallots to paper towels to drain and season with salt. In oil remaining in skillet cook chili purée, stirring frequently, until liquid evaporates, about 3 minutes, and cool completely.
Chop separately mint, parsley, and peanuts and in a bowl stir together with yogurt, chili purée, lime zest and juice, and salt and pepper to taste. Dip may be made 2 days ahead and chilled, covered. Chill shallots separately in an airtight container.
Top dip with shallots and serve with chips and vegetables.