Reviewed: Jun. 1, 2009

If you use Greek-style plain yogurt, it is really good. Thicker and creamier, not runny like traditional yogurts.

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Reviewer:

trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Reviewed: Jun. 1, 2009

I try to be very health conscious, so this recipe sounded very appealing using yogurt instead of sour cream. I was not pleased with the result, however. I found the yogurt made the whole dish too runny. I think the recipe would be 100% better using low fat or non fat sour cream instead. Otherwise, great flavor.

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6 users found this review helpful

Reviewer:

QuilterSteve

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Reviewed: May 10, 2009

excellent!

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5 users found this review helpful

Reviewer:

arrdub

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Fremont, California, USA

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Reviewed: Apr. 13, 2009

I needed a last-minute dish to take to an Easter gathering. I had salsa, plain yogurt, and green olives on hand. I did an ingredient search and found this recipe. I was skeptical because I've made a similar recipe, but never with plain yogurt, and always with black olives (not green). To my pleasant surprise, this dish was EXCELLENT and definitely worthy of taking to the Easter dinner. Kids and adults alike enjoyed it.

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42 users found this review helpful