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Dilled Yogurt Cheese
A "dillyicious" treat!
containers (8 ounces each) plain fat-free yogurt*
cup chopped fresh dill weed or 1 tablespoon dried dill weed
garlic cloves, finely chopped
Crackers, bagel chips or French bread slices, if desired
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.
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
Did You Know...
Dill weed has an ancient reputation for being a good luck symbol, medicinal aid and aphrodisiac.
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.
1 Serving (1 Tablespoon)
(Calories from Fat 0),
Total Fat 0g
(Saturated Fat 0g,),
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.
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