Salted Caramel Greek Yogurt Dip
Salted Caramel Greek Yogurt dip combines Greek yogurt with salted caramel sauce for the tastiest and easiest dip ever! It’s perfect for dipping apples, graham crackers, pretzels, or eating right out of the bowl.
Let me tell you a story…a quick little story. It’s about a tub of plain Chobani yogurt sitting in my fridge next to a bowl of leftover caramel sauce. No, the Chobani yogurt didn’t say “hey caramel sauce, let’s make beautiful music together”, but…..that’s exactly what happened. I saw the two sitting next to each other on the top shelf, and I thought “should I?” Of course, the answer was yes, and these two did make beautiful music together. 😉
That story was corny, but it’s true. Sometimes the obvious things are looking at you right in the face — if they were snakes they’d bite you. Thank goodness these 2 ingredients weren’t snakes, but I did get bitten. Bitten by the salted caramel Greek yogurt bug, that is.
I have a hard time calling this a recipe, because it’s so ridiculously easy. I guess if you want to make your own salted caramel sauce it requires a little bit of time, but today, since I had leftover caramel sauce, it took me all of 3 minutes to make this dip. It would’ve been less, but I had to heat the caramel sauce up just a bit so I could measure it out and stir all of it’s deep amber lusciousness into that Greek yogurt that was begging for some. It was…I heard it. 🙂
Now, this post should be short and sweet being that the recipe is, but I have a slight problem when it comes to photographing anything with salted caramel sauce. The color is so pretty that I just start getting a little crazy. Those ooey gooey swirls get me every time! Please excuse the overabundance of photos…I just couldn’t help myself. 🙂
I almost can’t believe I had to ask myself if it was ok to dump salted caramel sauce into Greek yogurt. Seriously! I’m a grown woman, and I can do what I want….and I’m glad I did. Any time you put two things you love together, great things can (and should) happen. Greek yogurt + salted caramel sauce = best idea ever. I gave my sons some when they got home from school (of course I didn’t eat it all!), and my youngest told me I should put it on the blog. Ya think? 😉
Crazy for salted caramel? Try these on for size:
Apple Streusel Cream Cheese Mini Bundt Cakes by Life Made Sweeter
Caramel Apple Cupcakes by American Heritage Cooking
Salted Caramel Mocha Truffles by Shugary Sweets
Ultimate Caramel Apples by Cooking Classy
- ½ cup granulated sugar
- 2 tablespoons water
- 2 drops fresh lemon juice*
- ¼ cup heavy cream
- 2 tablespoons butter, cut into small cubes
- ½ teaspoon fleur de sel or finishing salt (I used Maldon)
- 1 cup plain Greek yogurt (I used Chobani 0%)
- 3-4 tablespoons salted caramel sauce*
- more caramel sauce and finishing salt, for garnish
- Apples, bananas, graham crackers, or pretzels, for serving
- Place the sugar, water, and lemon juice in a small saucepan and cook over medium heat until the sugar has melted, stirring just a bit to combine the ingredients. Once the sugar has melted, increase the heat to high and do not stir. The mixture will bubble rapidly, then the bubbles will become bigger and slower, and it will begin to color. The edges will normally color first, and you can swirl the pan ever so gently to distribute the color so the mixture doesn't burn. When the caramel is a golden amber color, remove it from heat. Slowly whisk in the cream a bit at a time, as the mixture will bubble over if you add too much, then whisk in the butter and finishing salt. If the caramel has hardened, place it back over medium low heat and whisk until it's smooth. Remove from heat and allow to cool.
- When the caramel sauce has cooled enough but is still drizzling consistency, prepare the dip. Place the Greek yogurt in small bowl. Add the salted caramel sauce, and stir to combine. Drizzle a bit more of the caramel sauce over the top, and finish with the salt. Serve with your favorite snacks and enjoy!
*I used 3 tablespoons of salted caramel sauce in my dip with more drizzled over the top. If you like yours sweeter, go for 4 tablespoons!
Store leftover dip in an airtight container in the fridge. Leftover caramel sauce should be cooled completely before storing in an airtight container in the fridge.
If using leftover caramel sauce that has been stored in the fridge, heat it in a heat proof bowl for 10-20 seconds or until it's drizzling consistency.
Salted caramel sauce recipe adapted from Tante Marie Cooking School, San Francisco, CA.
Dip recipe by Flavor the Moments.