Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Herbed Yogurt-Cheese Dip with Veggies Gluten Free

Makes: 2 cups of dip

Thick and flavourful dip with seasonal vegetable sticks


  • 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)


  • 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.
Taken from: "Moosewood Cookbook," by M. Katezan (1992)