2 c. (0.5 L) plain natural yogurt (no gelatin
1/2 c. (119 ml) diced sweet red pepper
1 Tbsp. (15 ml) minced garlic
1 Tbsp. (15 ml) minced fresh dill weed
2 tsp. (10 ml) minced fresh parsley
1/2 tsp. (2.5 ml) salt
Directions:
Yogurt Cheese: 2 c. (0.5 L) yogurt in sieve lined with double thickness of cheesecloth. Set in large bowl. Fold cloth over top and put heavy weight on top. Refrigerate overnight. Discard liquid. Use 3/4 c. (178 ml) of cheesy stuff in this recipe. Mix in all other ingredients, chill 45 min.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Monday July 3rd, 2006
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