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Prep Time: 5 Minutes Cook Time: 1440 Minutes |
Ready In: 1445 Minutes Servings: 8 |
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Tangy! First you make yogurt cheese, then you use that to make the dip. A great opportunity to put your herb garden to use, though you can substitute smaller amounts of dried herbs if you prefer. The cooking time shown is actually the time the yogurt sits in your refrigerator. The recipe really makes closer to 1-3/4 cup dip than 2 cups, but the yield field wouldn't accept it. Ingredients:
1 quart plain yogurt (nonfat is ok) |
1 clove minced garlic |
1 minced green onion |
1 teaspoon grated lemon, zest of |
1 tablespoon fresh tarragon |
1 tablespoon fresh basil |
1 tablespoon fresh oregano |
1 tablespoon fresh parsley |
Directions:
1. Make yogurt cheese: Place a sieve (or large funnel) lined with a coffee filter over a bowl or other container, pour yogurt into the sieve, and let sit in the refrigerator between 24 and 36 hours, or until liquid drains from the yogurt leaving a soft cheesy texture.
2. Mix the yogurt cheese with the remaining ingredients.
3. Store in the refrigerator.
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