Yogurt Herb Spread Food

GREEK YOGURT RANCH DIP

Steps:

• In a medium bowl, stir together all of the ingredients: Greek yogurt, garlic, onion, dill, salt, Worcestershire, and cayenne.
• Garnish with fresh chives and serve.

GREEK YOGURT HERB DRESSING

Steps:

• Combine the yogurt, 2 tablespoons water, rice vinegar, olive oil, chives, parsley, garlic and 1/2 teaspoon each salt and pepper in a blender or food processor and blend until smooth. Cover and chill for 30 minutes before serving. The dressing will keep, refrigerated, for up to 3 days.

HERB CHEESE SPREAD

Steps:

• In a bowl add butter, sour cream, and cream cheese. Add the garlic and herbs and mix together well. Season, to taste, with salt and pepper. Place in refrigerator and allow to chill.

GREEK STYLE YOGURT HERB CHEESE SPREAD

Steps:

• Combine all ingredients in a medium mixing bowl. Put 4 layers of cheesecloth in a fine-mesh sieve set over a large bowl or plastic container. Add the yogurt and cover with the cheesecloth overhang. Put a small plate directly on the cheesecloth and top with a 16-ounce can. Refrigerate for 1 hour. The desired consistency is that of Greek yogurt or thick sour cream. Store in the refrigerator, in an airtight container, for up to 10 days.

HERB SPREAD

Steps:

• (For an alternative replace the lemon, garlic and thyme with 1 1/2 teaspoons cumin and 2 tablespoons chopped parsley)
• In a mixing bowl, add garlic, thyme, and lemon juice to the yogurt and mix well. Place mixture in cheesecloth, set over a colander, set over a bowl and place in refrigerator for 12 hours.
• Discard liquid and place remaining yogurt in bowl. Add salt and pepper, to taste.

GREEK STYLE YOGURT HERB CHEESE SPREAD

Steps:

• Combine all of the ingredients in a medium mixing bowl. Put 4 layers of cheesecloth in a fine mesh sieve set over a large bowl or plastic container. Add the yogurt and cover with the cheesecloth overhang. Put a small plate directly on the cheesecloth and top with a 16-ounce can. Refrigerate for 1 hour. The desired consistency is that of Greek yogurt or thick sour cream. Store in the refrigerator, in an airtight container, for up to 10 days.

HERBED YOGURT DIP

Steps:

• Line a strainer with a paper coffee filter. Suspend strainer over a bowl.
• Spoon yogurt into filter. Cover and refrigerate at least four hours. Discard strained liquid (or use in cooking).
• Combine yogurt and herbs. Mix well. Add salt and pepper to taste ( I like lots!).
• Serve with chips or veggies.

YOGURT-HERB SPREAD

Steps:

• Mix yogurt, mint, parsley, and garlic in a bowl. Season with salt and pepper.

THICK YOGURT & HERB DIP

Steps:

• Tip the yogurt into a fine sieve set over a bowl, then leave to drain in the fridge for 1 hr. Discard any liquid that has drained off. Scrape into a mixing bowl, then stir in the onions and most of the herbs. When ready to serve, drizzle with a little extra virgin olive oil and sprinkle with the remaining herbs and a little black pepper.