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.

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