Valentine’s day was full of love, laughs, sushi and nostalgia while catching up with my old friend TJ.
Yep, the day finally arrived that Trader Joe’s opened its doors to the outdoor adventurers that reside in Colorado.
I have no doubt that it’s because TJ missed me. There must have been a noticeable drop in profits when I moved away and for this reason, the kind Coloradoans shall forever owe me a debt of gratitude for convincing him to move here with me.
You’re welcome ‘Rados. You’re welcome.
There were grown women in tutus dancing down the aisles, police directing traffic as if it were Black Friday (Chicago-style Black Friday, not Denver style) and a check out line that wrapped around the entire perimeter of the store.
I overheard the woman in front of me tell her tale of suffering for 6 years TJ-less since her move here from California. That story was interrupted by a very pregnant lady squeezing past us with both arms wrapped around 5 containers of cookie butter looking as if the last month will now get to be the only peaceful month of her whole pregnancy.
And amidst the giddy squeals of joy and games of dodge-cart down the packed aisles, it called to me.
As I passed by barren shelves whose contents were already adopted into hungry homes, it called to me.
My body jerked as if by reflex towards the refrigerated section. I scanned the wall for signs of creaminess and found the summoning shelf – empty.
The Cilantro Chive Greek Yogurt Dip was sold out here just as it so often was at home.
In the back, the little voice that had sung out for me was there waiting for me all along. The last one!
It’s as if it knew I was going to be sharing with you the recipe that I used to get by so long without it.
Whether smeared on sandwiches or dipped into by thick corn tortilla chips, this is a flexible staple for all your snacking needs. Don’t forget to chill it overnight before eating to get that creamy texture just like TJ’s.
It’s definitely not the same, but a super simple way to satisfy the need for herb-y, creamy yogurt dip when away from Joe’s.
Full of garlic and fresh herb flavor, I hope you enjoy it as much as I do. If you start to hear voices too, don’t worry. It’s totally normal.
Just follow it…with a bag of chips in tow.
- 12 oz 2% or whole milk greek yogurt, stirred and at room temperature
- 4 oz cream cheese, room temperature
- 1 T garlic powder
- 1/8 – 1/4 tsp fine sea salt, to taste but I used 1/4 tsp
- 1 1/2 tsp extra virgin olive oil, more if your greek yogurt is very thick
- 1 tsp chopped fresh chives
- 1/2 tsp onion powder
- pinch of ground white pepper, or to taste
- 1 tsp finely chopped cilantro
- 1/2 tsp dried chives
Blend together the yogurt and cream cheese until smooth. Place this mixture with remaining ingredients in a food processor. Blend until smooth and evenly combined, scraping down the sides a couple times between pulses. Refrigerate in a sealed container overnight before serving. This makes the flavors come together and really thickens up the dip. Don’t skip that step. Enjoy!
Suggestions: This is a great base too for smearing on a sandwich or into a sauce. Add mayo if a richer taste or dip is preferred or finely chopped jalapeno or cayenne for more heat.
** Note: I took these pictures in the early morning when I made the dip (while I had sunlight), so what you see is the texture before I refrigerated for 8 hours for an evening snack. The dip will be thicker after refrigeration, but total thickness will also depend on how thick your Greek Yogurt is.