Description Edit

A traditional recipe best served with raw vegetables or your favorite chips.

Ingredients Edit

Directions Edit

Yogurt Cheese Edit

  1. Using a yogurt cheese maker or layered cheese cloth, strain the whey from 2 quarts of yogurt for 3 – 6 hours in the refrigerator.
  2. This should yield 2 cups of yogurt cheese.

Dip Edit

  1. Mix yogurt cheese with all ingredients together and serve.

Nutritional information Edit

Per 2 Tbsp serving:

  • 25 Calories | 10g from Fat | 1g Total Fat | 0g Sat. Fat | 5mg Cholesterol | 25mg Sodium | 4g Total Carbs | 0g Dietary Fiber | 3g Sugars | 2g Protein
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