Yogurt Veggie Dip - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

sieve and cheesecloth to drain yogurt
bowl on which to rest the sieve
plastic wrap
medium-sized mixing bowl
measuring cups and spoons
garlic press
mixing spoon
storage container

Ingredients

2 cups (500 mL) container plain yogurt, gelatin-free, drained overnight
1/2 Tbsp (7.5 mL) seasoning salt
1 tsp (5 mL) minced garlic (about 2 cloves)
1 tsp (5 mL) dried dill weed
1/2 tsp (2.5 mL) onion powder

Directions

Place sieve, lined with damp paper towel or damp cheesecloth, into a bowl. Pour plain yogurt into sieve. Cover with plastic wrap. Put into refrigerator to drain overnight.
In a medium-sized mixing bowl, stir together drained yogurt, seasoning salt, garlic, dill weed and onion powder. Mix until well blended.
Transfer into plastic container with tight fitting lid. Can be stored in the refrigerator for up to one week.