Preparation info

  • Makes about

    1 cup

    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

When you drain the excess whey (the liquid part) from yogurt, you wind up with a thick, rich mixture that’s about the texture of sour cream. (You can use the whey to bake biscuits or bread.) Let the yogurt drain further, and it’s concentrated almost to the texture of cream cheese. Either makes a versatile base for a dip or spread, which can be flavored in several different ways.


  • 1 pint nonfat or lowfat yogurt


    Line a strainer with cheesecloth or a coffee filter and place it over a bowl. Put the yogurt in the strainer and refrigerate for at least 4 hours or overnight. The longer the yogurt drains, the thicker the cheese.

    Garlic and Herb Yogurt Dip

    Stir ¼ cup chopped dill, 2 tablespoons chopped parsley, and 1 tablespoon chopped roasted garlic into 1 cup yogurt cheese. Spoon into a bowl, cover with plastic wrap, and refrigerate at least 1 hour before serving.

    Mustard-Dill Yogurt Dip

    Stir tablespoons smooth Dijon mustard, tablespoons grainy Dijon mustard, and 3 tablespoons chopped dill into 1 cup yogurt cheese.