Yogurt Salsa Dip
You'll need to make the salsa a day or two before you want this salsa, or you can also use any store-bought salsa if you don't want to wait. Make your yogurt with full-fat milk or half and half for the best consistency. I whip it up in no time and serve it to my family as a snack. It’s filling and a little addictive. You'll get fermented veggies and yogurt in this dip and billions of probiotics that will help you build a strong microbiome. All day long your trillions of bacteria work on your behalf digesting your food, making vitamins, and strengthening your immune system - all while you go about your day.
Servings: 3 servings
Ingredients
- 1 cup Skyr or Greek Yogurt strained
- ½ cup Cultured Salsa (see below)
- 1 tablespoon cilantro chopped
Cultured Salsa
- ⅛ teaspoon Veggie Starter Culture or 2 tablespoons kefir whey
- 2 large tomatoes - coarsely chopped
- 1 medium serrano pepper - seeded and coarsely chopped
- 2 teaspoons cumin
- 2 cloves garlic minced
- ½ large vidalia onion coarsely chopped
- ⅓ cup cilantro coarsely chopped
- 1 teaspoon Celtic Sea Salt
- ⅛ teaspoon cayenne pepper to taste (only if you like it hot)
Instructions
Yogurt Salsa
- Mix the yogurt and salsa in a small bowl.
- Top with chopped cilantro.
- Serve immediately with sprouted corn chips or fresh veggies.
Cultured Salsa
- Place all ingredients in blender and blend until smooth.
- Place in glass jar and seal.
- Sit on the counter for 1-2 days to ferment and then transfer to the refrigerator. The longer it ferments, the more tart it will be. Adjust to your liking between 1-2 days.
- It will last at least six months in the refrigerator.
www.CulturedFoodLife.com