Thursday, December 15, 2011

Marzetti Otria Greek Yogurt Veggie Dip #CleverVeggieDip #CleverOtria #CleverMarzetti

Just recently I tried the Marzetti Otria Greek Yogurt Veggie dips on my family. The most difficult part about trying their dips was deciding which one to purchase first.
 

Raise your hand if you are a dipper? Mine is up because I love a good dip. I love making dips and buying dips. My family is the same way. We like spicy, mild, cheesy, fruity, salty, sweet, chocolatey, salsa, sour cream, yogurt, hot, cold and more! So, yes, we are a dippy family.

With that being said, I do like to find dips already made that can be easily served as a quick appetizer before dinner or a snack in the evening. I look for healthy dips that go well with a variety of veggies. My girls are really great veggie eaters with or without dip.  I like to treat them to a dip that will spice up dinner time or have an easy to serve dip on hand when they are having a snack attack.

They come in five flavors:

Otria® Chipotle Cheese Greek Yogurt Veggie Dip 
Otria® Cucumber Dill Feta Greek Yogurt Veggie Dip 
Otria® Garden Herb Ranch Greek Yogurt Veggie Dip 
Otria® Salsa Cilantro Greek Yogurt Veggie Dip 
Otria® Spinach Artichoke Greek Yogurt Veggie Dip

We tried the Garden Herb as a dip and in a recipe. The dip was very thick, creamy and bursting full of flavor.  I served it with sugar snap peas and brocoli. It was a huge hit. The other use for this dip was to mix it in a pasta recipe that I found on the Marzetti website. Sorry that I don't have a picture but will post it later for you to enjoy.


Garden Pasta Salad

Ingredients
•  One (8 oz) container Otria® Garden Herb Greek Yogurt Veggie Dip
•  1/4 cup chopped parsley
•  1/4 cup toasted pine nuts
•  1 tbsp olive oil
•  4 large portabella mushrooms, gills removed
•  8 oz whole wheat penne pasta, cooked
•  6 oz broccolini, cut into 1 inch pieces and blanched (substitute
     broccoli florets if desired)
•  1 medium zucchini, sliced
•  One (15 oz) can white beans, drained
•  3/4 cup pitted and sliced green olives
•  1/4 cup chopped fresh basil

Preparation
Heat oil in a grill pan on medium high heat. Add mushrooms and
cook until they are tender, about 3 to 5 minutes, turning them once
during the cooking process. Transfer mushrooms to a cutting board
and cool slightly. Slice mushrooms into bite size pieces. In a large
bowl, combine pasta with remaining ingredients and Marzetti®
Otria® Garden Herb Greek Yogurt Veggie Dip. Season with salt and
pepper to taste. Salad is best served immediately after it is prepared.

This was a very tasty, healthy recipe. The Otria Greek Yogurt Veggie dips seems to be lower in calories, carbs, sodium than some of the other store bought dips.  It seems to be lower in fat if you stick with the serving size. We plan on trying all 5. The next veggie dip we are buying is the Cucumber Dill Feta and serve it with cucumbers and cauliflower. I will use it in a recipe, too. For this dip I plan on making a cold veggie pizza. You'll have to come back for that recipe!

So do you dip? What is your favorite type of dip? Have you ever tried the Otria Greek Yogurt Veggie dips? What did you think?


These dips would be GREAT to buy and serve when friends come over this Holiday Season! Just grab some veggies, pita bread and baked chips and serve.


 I was one of the bloggers selected by T. Marzetti Company and Clever Girls Collective to host a Marzetti Otria Greek Yogurt Veggie Dip review. They provided me with product to test myself and compensation for my time. However, my opinions are entirely my own.
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