Great Meals for a Change

Herbed Yogurt-Cheese Dip with Veggies

Thick and flavourful dip with seasonal vegetable sticks

Ingredients:

• 2 cups plain yogurt
• 2 garlic cloves, peeled
• ½ cup finely chopped fresh basil or other fresh herbs (or 2 tbsp dried herbs)
• ½ tsp salt
• an assortment of raw, seasonal vegetables, cut into bite-sized pieces or sticks (in winter, try carrots, turnip, and mushrooms)

Instructions:

• Place yogurt in a sieve lined with about 6 layers of cheesecloth (or a coffee filter) over a bowl. Cover and refrigerate overnight (the longer it sits, the thicker the end product will be). You can make it more quickly (in about 6-8 hrs) if you tie up the cheesecloth, and place a weight on top of it (e.g. 2lb bag of beans). Transfer drained yogurt to a bowl and discard the liquid.
• In a small saucepan, heat 2 cups of water to boiling over high heat. Add garlic and cook 3 minutes to blanch; drain. With flat side of chef's knife, mash garlic; add to yogurt. Stir in herbs, oil and salt.
• Cover and refrigerate for 4 hours, or until well chilled. Serve with vegetables.