Directions:
- PLACE yogurt in cheesecloth-lined colander; cover.
- Drain over bowl in refrigerator at least 6 hours or overnight.
- SPOON drained yogurt into small bowl.
- Discard liquid.
- Add chives, dill, lemon peel, salt, garlic and pepper into yogurt cheese; stir until well blended; Cover.
- REFRIGERATE at least 2 hours.
- Serve as a dip with the cut-up vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 418.84 Kcal (1754 kJ) | ||
| Calories from fat | 124.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.81g | 21% | |
|---|---|---|---|
| Cholesterol | 34.56mg | 12% | |
| Sodium | 1415.65mg | 59% | |
| Potassium | 705.91mg | 15% | |
| Total Carbs | 55.46g | 18% | |
| Sugars | 29.16g | 117% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 19.53g | 39% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 2.4mg | 14% | |
| Calcium | 170.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 133.9 Kcal (561 kJ) | ||
| Calories from fat | 39.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.41g | 21% | |
|---|---|---|---|
| Cholesterol | 11.05mg | 12% | |
| Sodium | 452.57mg | 59% | |
| Potassium | 225.67mg | 15% | |
| Total Carbs | 17.73g | 18% | |
| Sugars | 9.32g | 117% | |
| Dietary Fiber | 0.8g | 10% | |
| Protein | 6.24g | 39% | |
| Vitamin C | 1.6mg | 8% | |
| Iron | 0.8mg | 14% | |
| Calcium | 54.6mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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