Recipe(tried): Low Fat Vegetable Dip and Yogurt Cheese

Vegetable Dill Dip

Great served with any raw vegetables.

1 cup Yogurt cheese (recipe below)
1/2 cup fat-free ricotta cheese
1/2 cup fat-free sour cream
1 tablespoon snipped fresh dill
1 teaspoon salt-free herb seasoning

In a medium bowl, stir together the yogurt cheese, ricotta, sour cream, dill and herb seasoning until well combined.

Makes 2 cups; 16 servings.

Variation: omit the dill and herb seasoning. Replace them with 1 tablespoon of your favorite dry dip or soup mix (such as ranch-style dip or onion soup).

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Yogurt Cheese
Makes 1 1/2 cups

2 (16-ounce) containers fat-free plain yogurt (made without gelatin)

Line a strainer with a double layer of cheesecloth or a coffee filter. Place the strainer over a deep bowl to allow they whey from the yogurt to drip into it.

Spoon the yogurt into the strainer. Place the strainer with the bowl in the refrigerator and let the yogurt drain for 14 to 24 hours or until thickened.

Discard the whey and transfer the yogurt cheese to a container. Cover and store in the refrigerator.