Herbed Dip with Vegetables

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.

Herbed Dip with Vegetables

Herbed Dip with Vegetables

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

  1. Mix all ingredients well. Serve with carrots and celery or other cut up veges.
  2. Add any herbs, dried or fresh, that you like. Add 3 TBSP softened butter, if you want it richer.
http://www.centexcooks.com/herbed-dip-with-vegetables/