I'm definitely going to try the yogurt version. I don't hate mayo, but I'm not a fan of it either, so I was excited to learn that you can sub out mayo for greek yogurt in a lot of recipes. =D
If you're used to the mayo versions, going full yogurt might taste a little blah. I do half substitutes or 1/3 (favoring yogurt) in a decent amount, opposed to full yogurt, to have that hint of taste. I'm excited to see what you think when you try the yogurt substitute!
I make a dip like that corn one and mix in Spicy Hidden Valley Ranch seasoning, I bet it tastes better with the cayenne and red pepper flakes you mixed in. Sitting overnight or for even half a day makes a world of difference, I love chili the second day :)
Ooh, that sounds like a nice idea. I'll file the Spicy Hidden Valley Ranch seasoning in my recipe book and give it a try next.
Unfortunately, I'm super bad about making things in advance, and end up being too impatient to wait the overnight flavor blending time necessary for stuff like chili to taste at its most optimum best. I'm going to have to learn. Especially since I DID indeed also make chili this weekend and kept adding stuff to it because it still didn't taste quite the way I wanted it... all the while KNOWING that the best thing to do is to let it sit so all the flavors could come out.
I did the same thing with the spice wine I made during the holidays, knowing full well that i shouldn't have waited an hour before dinner to start prepping it.
Le sigh... I'm slowly learning my lessons. Cooking isn't my strength, though I sure would love to be good at it. And patience is a thing I need to learn. Baby steps, I suppose. And maybe a huge notation somewhere in the kitchen that says, "Let it sit overnight if you know what's good for you." My mom even gave me the "Should have let it sit overnight talk," but she's a world-class chef (at least in my opinion), and knows all the tricks in the recipe books. lol
And, oh yes, the anticipation of the next roll is exciting. :D
Unfortunately, I'm super bad about making things in advance, and end up being too impatient to wait the overnight flavor blending time necessary for stuff like chili to taste at its most optimum best. I'm going to have to learn. Especially since I DID indeed also make chili this weekend and kept adding stuff to it because it still didn't taste quite the way I wanted it... all the while KNOWING that the best thing to do is to let it sit so all the flavors could come out.
I did the same thing with the spice wine I made during the holidays, knowing full well that i shouldn't have waited an hour before dinner to start prepping it.
Le sigh... I'm slowly learning my lessons. Cooking isn't my strength, though I sure would love to be good at it. And patience is a thing I need to learn. Baby steps, I suppose. And maybe a huge notation somewhere in the kitchen that says, "Let it sit overnight if you know what's good for you." My mom even gave me the "Should have let it sit overnight talk," but she's a world-class chef (at least in my opinion), and knows all the tricks in the recipe books. lol