Recipes
February 4, 2010
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Herbed Yogurt Dip
32 oz. container of lowfat plain yogurt
1-2 tsp. kosher salt
1 Tbs. minced chives
2-3 Tbs. chopped fresh herbs such as parsley, mint and thyme
Tie ends of a cheesecloth together and hang over a bowl. Fill cheesecloth with yogurt and leave in the fridge to drain for 24 hours. The next day, scoop the yogurt cheese into a bowl and add 1 tsp. kosher salt. Stir and let sit about 10 minutes. Taste, and if needed, add more salt until the tartness of the yogurt is softened by the salt. Stir in the chives and herbs. Cover and let sit in the fridge at least 30 minutes before serving.
Source: Circle B Kitchen
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