Monday, May 5, 2014

Greek yogurt with chives

Adding chopped chives and a bit of freshly ground pepper to non-fat greek yogurt makes a great topping for potatoes, some soups (e.g., carrot soup), and salmon.  I'm sure it could be used for other things as well, maybe even on a bagel, although I've not tried it.
The key is to let the chives sit for an hour (or more) before using the yogurt.  Before then, the flavor won't have had a chance to permeate the yogurt.  It's even better after sitting overnight.

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