Salted Caramel Greek Yogurt Dip
Greek Yogurt dip combines creamy, tangy Greek yogurt with luscious salted caramel sauce for the tastiest and easiest dip ever! Serve with pretzels, graham crackers, fruit and more!
Let me tell you a story…a quick little story. It’s about a tub of plain Greek yogurt sitting in my fridge next to a bowl of leftover caramel sauce. 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 made one delicious Greek yogurt dip. 🙂
I had no idea whether this combination would work, and it really did. The creamy, tangy Greek yogurt worked perfectly with the sticky sweet salted caramel sauce.
This is such a great recipe for any of your favorite dippers, such as pretzels, graham crackers, fruit and more!
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.
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 gorgeous amber 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?
Caramel Apple Cupcakes by American Heritage Cooking
For the salted caramel sauce:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 2 drops fresh lemon juice*
- 1/4 cup heavy cream
- 2 tablespoons butter, cut into small cubes
- 1/2 teaspoon fleur de sel or finishing salt (I used Maldon)
For the dip:
- 1 cup plain Greek yogurt
- 3-4 tablespoons salted caramel sauce*
- Additional caramel sauce and finishing salt, for garnish
- Apples, bananas, graham crackers, or pretzels, for serving
Prepare the salted caramel sauce:
- 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.
Prepare the dip:
- 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!
Total time above includes 10 minutes to make your own caramel sauce. If you buy it or use leftovers, this dip will only take 2 minutes to make!
*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.
Amount Per Serving: Calories: 258Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 601mgCarbohydrates: 36gFiber: 0gSugar: 30gProtein: 7g