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Yogurt Cheese Dip and Spreads


  • 16 ounces nonfat yogurt


  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.