Yoghurt Cheese Dip

Ingredients

To make the yoghurt cheese, drain 16 ounces non-fat yoghurt in a coffee filter-lined colander set over a bowl in the refrigerator overnight.

Recipe

• Combine cheese with one of the following combinations:
• Basil, jalapeno or sun-dried tomato pesto (purchased from the supermarket) to taste. Use as a dip for vegetables.
• 2 tablespoons chopped nuts, 1 tablespoon chopped mint, 1 teaspoon grated orange or lemon peel, 1/2 teaspoon honey, 1/4 garlic clove, mashed, and a pinch of salt and pepper.
• Refrigerate for up to 3 hours.
• Serve at room temperature as a spread for toasted bread. Accompany with sliced tomatoes, cucumbers and olives as toppings.

These dip and appetiser recipes are brought to you by eat yogurt. Return to main Yoghurt recipes page.