It seems as though I can’t keep enough yogurt in the house. I’m constantly running to the store to buy Greek yogurt for myself, vanilla yogurt for John, and/or whole milk plain yogurt for Lily. We’re a yogurt-loving bunch.
Lily has been feeding herself yogurt for a while now; she seems to enjoy holding the spoon by herself. She also enjoys “painting” her hair and face with any yogurt that may be leftover after she’s done eating. Not so much fun for me when it comes time to clean up.
So when I was offered a sample of products to review from Yummi Pouch, I enthusiastically accepted. No more mess!
The line of Yummi Pouch reusable food pouches are:
- Dishwasher Safe
- Freezer Safe
- BPA and Phthalate free
- Easy to fill through wide top zipper opening (or bottom opening in the case of the Minis)
- Recyclable and fully CPSP compliant
Once filled, the pouches are perfect for taking on the go (especially in the pouch cover). Lily likes to walk around the house with hers, as you can see in the photo below:
We both love these pouches! They come in variety of sizes, and there are a bunch of fun accessories available via the website store.
Okay, on to this savory yogurt.
I was making a crudite dip a few weeks ago, and – as per usual – I tasted it a few times to make sure it was just right. Lily, my little sous chef who is never far from my side, wanted a taste as well… and to my surprise, she kept asking for more after each lick of the spoon.
That’s when the idea of making a savory yogurt came to me.
You can use it as a dip for veggies and crackers, eat it straight up with a spoon, or enjoy it from a Yummi Pouch!
- 1 cup plain whole milk yogurt (preferably organic)
- 2 Tbsp chopped parsley leaves
- 2 Tbsp chopped chives
- 1 tsp garlic paste (or 1 small clove garlic, very finely minced), + more to taste
- Kosher salt and freshly ground black pepper to taste, optional
- Combine all ingredients in a small bowl or blend together in a blender or food processor until smooth.