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Using Greek Yogurt As A Substitution Ingredient on Nutrisystem?

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I love the stuff......the fat free, plain variety since you can do so much with it (make it sweet or savory). I've heard of using applesauce in place of oil for baking (breads & cupcakes, etc.). I'm wondering about Greek yogurt: would it make a good substitution for mayonnaise or sour cream, or perhaps both? I love, love, LOVE spinach artichoke dip; and would like to make a healthier version of this. The recipe calls for mayonnaise, but I wonder if I could sub in greek yogurt for this; I'm a little weary because the dip needs to be baked in the oven and I'm not sure how yogurt would stand up to this. Does anyone have any experience with this? Thanks!..

Comments (17)

Your question was: Using Greek Yogurt As A Substitution Ingredient on Nutrisystem?.

I've seen several recipes posted that use yogurt as a sour cream or mayo substitute. I think you just need to play around with it and see. Fage seems to be the popular choice as far as brands go...

Comment #1

You can use yogurt in baked goods like brownies, so it's worth trying. Don't be wary, be adventurous...

Comment #2

Thanks everyone! I definitely think I will try making the healthy spinach artichoke dip this weekend...

Comment #3

I think the "eggy" properties of the mayonnaise is what helps when baking mayonnaise based dips. I don't know if you could add egg substitute to it somehow? Haven't though this through very much...but wanted to mention it...

Comment #4

Hmmmmm......interesting about the egg. Never even thought of that! Might have to try a bit of egg sub as well. Thanks!..

Comment #5

I have not used it in baking but in everything else it is my version of mayo or sour cream. It is wonderful...

Comment #6

Will you share the recipe if it works? Pretty please with Fage on top?..

Comment #7

Ha ha Vicki-licious! Of course I will! I think the regular, full-fat version of the dip is:.

1 10 oz. package of frozen, thawed & drained chopped spinach.

1 can of artichoke hearts, chopped fine (the kind packed in water).

3/4 cup grated parm cheese.

1/2 grated mozz. cheese.

1 cup mayo.

1/2 tsp garlic powder.

That's the regular Kraft version. I'm going to try subbing fat free mozzarella cheese, and try some kind of greek yogurt/egg substitution for the mayo. I don't think there's anything I can sub for the parm cheese, unfortunately, but hopefully that will help everything come together well. If anyone else wants to give it a try and report back, we can see who can make it work best...

Comment #8

My daughter uses my greek as a sour cream replacement. I imagine any dip made outside the oven would work. I guess you could just give it a try in the oven and see what happens?..

Comment #9

I've seen several recipes posted that use yogurt as a sour cream or mayo substitute. I think you just need to play around with it and see. Fage seems to be the popular choice as far as brands go...

Comment #10

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