Yogurt is drained to form a cheese-like texture then blended with lemon peel, garlic, chives and dill for a savory dip to serve with fresh vegetables.
What You Need
Original recipe yields 8 servings
2 cups vanilla yogurt
2 Tbsp. chopped fresh chives
2 Tbsp. chopped fresh dill
1 tsp. grated lemon zest
1 tsp. salt
1/2 tsp. minced garlic
1/8 tsp. pepper
4 cups assorted cut-up fresh vegetables (sliced cucumbers, carrots and red peppers)
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Let's Make It
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 zest, 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.
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
Serve with matzo instead of the vegetables.
Substitute your favorite citrus peel for the lemon peel. Or, try using other savory ingredients, such as roasted garlic or other herbs or spices, instead of the lemon peel, chives and/or dill.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
1 cup or 8 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.