Spring Garden Dip

1. 1

   To make yogurt cheese, place yogurt in cheese cloth or paper coffee filter and place in strainer over a bowl.

2. 2

   Let drain a few hours or for best results, overnight in the refrigerator.

3. 3

   The more liquid removed the better.

4. 4

   In a bowl mix yogurt cheese and softened cream cheese.

5. 5

   Add all remaining ingredients.

6. 6

   Serve with raw veggies or chips.

7. 7

   *Notes:When chopping the bell pepper, I put a paper plate on the cutting surface to help absorb some of the liquid in the pepper.

8. 8

   It's best to hand chop the veggies for this reason.

9. 9

   The food processor seems to make everything to runny.

10. 10

    This dip never lasts more than a day or so at our house so I always quadruple the recipe.

11. 11

    I figure while I'm doing all that chopping I might as well make it last.

12. 12

    It keeps several weeks in the fridge.

No additional tips available.