Every once in a while it’s nice to be able to eat dip and not see it in the mirror the next day. You’ll have to do a little extra work because it calls for drained yogurt (or you can use a good Greek yogurt and not drain it). I love Horizon, cream on top yogurt, so I drain it. If you use a fat free yogurt, add a little extra virgin olive oil to the mix.
To drain yogurt and make it thicker, line a stainer with a thin cotton dish towel, cheesecloth, or even a coffee filter. Place the strainer over a bowl and place yogurt in the lined strainer. Put the whole thing in the fridge for about 2 hours (the longer you leave it, the thicker the yogurt gets). Pour off the liquid in the bowl, and place the drained yogurt in a container until you’re ready to use it.
Ingredients
- 1 cup drained yogurt
- 1 TBSP chopped dill weed
- 1 tsp pressed garlic
- 1/2 tsp Italian seasoning
- 1/2 tsp chopped marjoram
- 1/2 tsp granulated onion powder
- Salt and pepper
- 1 tsp hot sauce (optional)
Instructions
- Mix all ingredients well. Serve with carrots and celery or other cut up veges.
- Add any herbs, dried or fresh, that you like. Add 3 TBSP softened butter, if you want it richer.