Gone for a Dip
Hey there friends!
How are ya today? I’ve got some foodie deliciousness coming up very shortly, but before we get to that, I just wanted to say I’m so sorry about any broken links you may have encountered on my blog this weekend. I was doing a little bit of behind-the-scenes fiddling around and it turns out I did more damage than I thought! They should be all fixed now though, but please please do let me know if you run into any more.
Ok, moving on! Today I’m excited to tell you about a new product that I was recently given the opportunity to try. You may already be a fan of Summer Fresh, and if you are, I think you’d agree that their hummus and other dips are pretty darn delish. The company (which happens to be Canadian by the way, making them even MORE awesome) just launched a new line of gorgeous creamy dips made with Greek yogurt.
What’s so great about Greek yogurt you ask? Well for starters, it’s high in protein, super creamy, and super versatile. It also makes a much healthier substitute for mayo (especially in tuna salad, egg salad, and coleslaw), and in my opinion, tastes so much better. The new Summer Fresh Greek Yogurt Dips come in 4 mouth watering flavours:
- Crumbled Feta
- Jalapeno Greek
- Cucumber & Garlic
- Artichoke & Asiago
The folks at Summer Fresh sent me samples of the whole lot, and the Jalapeno containers disappeared from the fridge in less than 2 days. If you like a good, thick dip with a zesty kick (and clearly, someone in my house does), this one is for you! When the Jalapeno tubs were officially gone, I moved on to Cucumber Garlic.
Food Bloggers of Canada recently announced a recipe challenge for its members. The challenge was to create an original recipe incorporating one or all of the new Summer Fresh Greek Yogurt Dips. Sounds easy enough right? Well, the catch was that it can only include 4 ingredients. When I looked back through my recipes, it became very clear to me that I’m not a 4-ingredient kinda gal! (14 is more my style….) After brainstorming a list of ideas, choosing one, then swapping ingredients in and out for about half an hour, I had my basics determined. Of course, there was the star…
… and these too:
The result was some very, very tasty Cucumber Garlic Salmon Patties, which are ridiculously easy to make. Take a look:
Garlic and Cucumber Salmon Patties
Prep Time: 15 mins
Cook Time: 30 mins
Keywords: broil bake appetizer entree lunch high protein low-sodium nut-free soy-free salmon vegetables
Click here to print the recipe.
Ingredients (5 patties)
- 454g raw wild caught salmon fillets (defrosted if previously frozen)
- 1/2 cup Summer Fresh Garlic and Cucumber Greek Yogurt Dip
- 1 cup thinly chopped green onion
- 1 cup whole wheat herbed cracker crumbs
Preheat the oven to 375F and line a baking sheet with parchment paper.
Chop the salmon fillets until all pieces roughly into 2-3 cm pieces. Chop the onions and crush the herbed crackers into coarse crumbs. To accelerate the process, try whizzing the crackers in a food processor until they become crumbs.
Mix all ingredients together in a large bowl until a coarse mixture forms. If the patties seem a little too wet, add 2 tbsp crumbs at a time until they are easier to handle.
Use your hands to shape the mixture into 5 patties.
Place the patties on the lined pan and bake for 12 minutes per side. To make the outsides look nice and golden, broil each side for 2-3 minutes. (Keep an eye on the oven when you’re doing this to ensure they don’t burn.)
Remove the baking sheet from the oven.
Serve with whole grain buns, or on top of salad greens tossed with sliced cucumbers if desired.
My salmon patties were baked in the oven, but because they’re pretty sturdy, I think they’d hold up well on the grill as well. The cucumber and garlic flavours really punched up the flavour and made the cakes moist, and because the dip is SO good, I recommend putting a big dollop on top of each one before you dig in.
While these dips are clearly not ideal for vegans, Summer Fresh has heaps of others that are suitable for vegetarian, vegan, lactose-free, and kosher diets. Check em out here!
A big thanks to Summer Fresh for the chance to review these… I have a feeling I’ll be out shopping for more soon!
So tell me…
- What’s your favourite 4-or-fewer ingredient recipe? Feel free to share a few links!
- Apart from eating Greek yogurt it on its own, with fruit, in smoothies, or as a dip, do you have any unique uses for it? My current favourite is in Strawberry Rhubarb Frozen Yogurt!!