{"id":29443,"date":"2013-06-14T00:41:33","date_gmt":"2013-06-14T04:41:33","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29443"},"modified":"2013-06-14T00:43:11","modified_gmt":"2013-06-14T04:43:11","slug":"yogurt-dip%e3%83%a8%e3%83%bc%e3%82%b0%e3%83%ab%e3%83%88%e3%83%87%e3%82%a3%e3%83%83%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29443&lang=en","title":{"rendered":"Yogurt Dip
\u30e8\u30fc\u30b0\u30eb\u30c8\u30c7\u30a3\u30c3\u30d7"},"content":{"rendered":"

\"22\"<\/a><\/p>\n

Yogurt Dip<\/strong><\/p>\n

Since we changed our diet, I’ve been using less and less mayonnaise, and a few weeks ago I finally said good-bye to our mayo. I eat less yogurt as well but I don’t feel too bad about buying (and eating) yogurt. Anyway, this is the yogurt dip I made for my sweet potato chips but the leftover was also good for vegetables.<\/p>\n

yogurt dip: Greek yogurt, cooked pureed garlic, grated cucumber, lemon juice, olive oil, cumin, sugar, salt, pepper, green onion, cilantro, hot sauce<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\u30e8\u30fc\u30b0\u30eb\u30c8\u30c7\u30a3\u30c3\u30d7<\/strong><\/p>\n

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\"24\"<\/a><\/p>\n

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\"\"<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Yogurt Dip Since we changed our diet, I’ve been using less and less mayonnaise, and a few weeks ago I finally said good-bye to our mayo. I eat less yogurt as well but I don’t feel too bad about buying (and eating) yogurt. Anyway, this is the yogurt dip I made for my sweet potato […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[],"class_list":["post-29443","post","type-post","status-publish","format-standard","hentry","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29443","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29443"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29443\/revisions"}],"predecessor-version":[{"id":29456,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29443\/revisions\/29456"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29443"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29443"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29443"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}