Yogurt Cheese and Blue Cheese Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from Polly Pitchford's recipe. Serve over steamed vegetables or use as a dip. plain yogurt, blue cheese, lemon zest, garlic, chopped cilantro cvt Ingredients:
8 ounces dannon natural plain yogurt |
1 tablespoon blue cheese |
1 teaspoon lemon zest |
1/2 teaspoon minced garlic |
2 tablespoons chopped cilantro |
Directions:
1. Line a colander or strainer with a large cloth napkin, a dish towel or a double layer of cheesecloth. Turn 8 ounces non-fat plain yogurt into the colander and set over a bowl to drain. Refrigerate. Let drain 6 hours to overnight, depending how stiff you want the cheese to be. Cheese is done when it is the consistency of soft cream cheese.
2. Place 1/2 cup of yogurt cheese and remaining ingredients in a food processor. Blend until pale green. Store in a covered container in the refrigerator.
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