Dilled Yogurt Cheese

Dilled Yogurt Cheese

A "dillyicious" treat!

Prep Time



Total Time






containers (8 ounces each) plain fat-free yogurt*
cup chopped fresh dill weed or 1 tablespoon dried dill weed
teaspoon salt
garlic cloves, finely chopped
Crackers, bagel chips or French bread slices, if desired
  1. Line 6-inch strainer with coffee filter or double-thickness cheesecloth. Place strainer in bowl. Mix all ingredients; pour into strainer. Cover strainer and bowl; refrigerate at least 12 hours.
  2. Unmold onto plate. Garnish with freshly ground pepper and additional chopped fresh dill weed if desired. Serve with crackers.
Makes 1 1/4 cups spread
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Dill weed has an ancient reputation for being a good luck symbol, medicinal aid and aphrodisiac.
Special Touch
For a special presentation, pack the yogurt cheese into a heart-shaped coeur à la crème mold rather than a strainer. Because these molds have fewer drainage holes, you'll need to refrigerate the cheese for an additional 6 hours.
* Use yogurt that does not contain gelatin, or the mixture will not drain and thicken like it should.

Nutrition Information:

1 Serving (1 Tablespoon)
  • Calories 30
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 160 mg;
  • Total Carbohydrate 4 g
    • (Dietary Fiber 0g,
  • Protein 3 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.