Yogurt Cheese Dip and Spreads

Ingredients

• 16 ounces nonfat yogurt

Instructions

1. To make the yogurt cheese, drain yogurt in a coffee filter-lined colander set over a bowl in the refrigerator overnight.
2. 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
3. Refrigerate for up to 3 hours.
4. Serve at room temperature as a spread for toasted bread.
5. Accompany with sliced tomatoes, cucumbers and olives as toppings.