Yogurt Cheese and Blue Cheese Dip Recipe

Submitted by christinavt

Makes 4 servings

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 (83098)
1	tablespoon blue cheese
1	teaspoon lemon zest (9156)
1/2	teaspoon minced garlic
2	tablespoons chopped cilantro

Directions

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.
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.