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The holidays are right around the corner so I’m really focused on finding easy recipes that I can prepare ahead of time so that I don’t have to spend the entire day in the kitchen. I’d much rather be visiting with guests than stuck in the kitchen all day. While I love to cook, I like the process to be as stress free as possible on holidays. I often incorporate a few prepared foods into my own homemade recipes to save a little bit of time in the preparation process.
For Thanksgiving, we always go to my parents’ house and my mom does the bulk of the cooking. I always bring along several dishes to help out so that she isn’t doing all the cooking by herself. I need to have dishes that travel fairly easily since we have a 30 minute drive. This year, one of the things I’m bringing is a salsa dip for tortilla chips. Since Sarah18 is gluten intolerant, I try to have as many recipes as possible that we use during the holidays to be gluten free. This year, I’m bringing a Crab Corn Salad Salsa dip with tortilla chips for the family to snack on while we wait for the turkey to be ready. This salsa dip is made with Marzetti Otria Greek Veggie Dip and I was thrilled to find out that it is gluten free!
Marzetti Otria Greek Yogurt Veggie Dip combines the light and creamy texture of Greek yogurt with a variety of herbs and spices. The result is a uniquely fresh dip that will tempt your taste buds. The Marzetti Otria Greek Yogurt Veggie Dip is available in Garden Herb Ranch, Cucumber Dill, Chipotle Cheese, Salsa Cilantro and Spinach Artichoke. Best of all, they are all gluten free!
Marzetti Greek Yogurt Veggie Dip contains Omega 3 and has only 60 calories per serving which makes it a great option for me even while watching my weight. I love the rich, creamy texture of this dip and you can really taste the herbs. It’s just the right consistency to stick to the veggies without being so hard that it breaks tortilla chips or pita chips when you dip them. Best of all, it’s perfect to dip alone or use in a recipe. I really love products that I can use in more than one way.
Crab Corn Salad With Tortilla Chips and Crudités
Prep Time: 20 minutes
Cook Time: 3 minutes
1/2 cup Otria® Salsa Cilantro Greek Yogurt Veggie Dip
2 ears fresh corn
One (16 oz) can jumbo lump crabmeat
1/4 cup cilantro leaves, chopped
1 medium jalapeno, minced
1/4 cup finely chopped red bell pepper
1/2 cup finely diced fresh mango
1/4 tsp sea salt, or to taste
Tortilla chips, pita chips or vegetables, like jicama and cucumber, cut into “chips”
Bring a pot of water to a boil and cook corn for 3 minutes, drain and scrape kernels off each cob and transfer to a large mixing bowl. Add Marzetti Otria Salsa Cilantro Greek Yogurt Veggie Dip and remaining salad ingredients and gently fold all together. Dip or spoon salad mixture onto chips.
This was absolutely delicious! We used the Garden Herb Ranch variety because my store didn’t have the Salsa Cilantro. This is perfect for entertaining because I can make it ahead of time and keep it in the refrigerator. I made it tonight to see how everyone liked it before we took some to my parents house and it was a huge hit. The kids chose to use tortilla chips to dip theirs into while I had a spoonful as veggie side along with dinner. After dinner, Sarah18 stole the rest of the dip to dip carrot sticks into. I can see this is something I’m going to be buying again in the future.
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 and compensation for my time. However, my opinions are entirely my own.
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.