Greek Yogurt- Dip and Potato salad

I hate it when you buy something especially to use in a recipe, you only use a little bit of it and the rest goes to waste! I've come up with two simple ideas of how to use 0% fat Greek Yogurt and use the whole pot- Potato salad and garlic and chive dip. Potato Salad Ingredients Serves 1
200g Potatoes	4
1 tablespoon Yogurt, Greek, 0% Fat	1
1 tablespoon Dill, Fresh	0
1/2 Lemon	0
50g Prawns, Peeled & Cooked	1
2 teaspoons of Capers in Brine	0
Cucumber	0

 Method

Bring a pan of water to the boil, add the potatoes and cook for 12-15 mins until tender. Drain, rinse in cold water and when cool enough to handle, cut into bite-size pieces. Mix together the yogurt, dill and lemon zest and season with salt and freshly ground pepper. Add the remaining ingredients to the potatoes and mix in the yogurt dressing, before serving.

Garlic and Chive Dip

Some shop bought dips can range between 3-7 pro points for a 1/4 of a tub and this dip is only 1 pro point per serving which means you have more points to use on filling foods instead of snacks. The Weight Watchers tortillas are very spicy so this dip goes with them perfectly. Making the dip is really simple, I crushed half a clove of garlic and chopped a little chive in to the yogurt and stirred.