This recipe is a Kris original. This is an excellent party hors-dorvors. It is low-fat, but tastes decadant.
32 oz. plain yogurt (low-fat or non-fat ok too)
Cheese cloth
1/4 cup good quality olive oil
1 tablespoon crushed garlic
1 tablespoon fresh or dried rosemary
Salt & pepper
Crackers (we prefer Ritz)
Fold cheese cloth into four or more layers and line a collander with it. Place bowl under collander with space between bottom of bowl and bottom of collander. Pour yogurt into the cheese cloth. Put in the fridge and let sit for one to three days (two days are best). Periodically over the days, check on it to see if the cloth is still dry. If wet, put paper towels or coffee filters around it to wisk away the moisture. The idea is to remove as much water (or whey) from the yogurt as possible. By the end, the yogurt should reach the consistancy of cream cheese. Put yogurt-cheese in food processer (or a bowl) and mix with good quality olive oil, crushed garlic, and rosemary. Blend until mixed well. Salt & pepper to taste. Serve with crackers.
If you are interested in prior week's recipes, please select below:
recipe 1: alternative mushroom stroganoff
recipe 2: caprese pasta
recipe 3: artichoke-olive tapenade
recipe 4: build-your-own benedicts
recipe 5: savory filo stacks
recipe 6: braised kale
recipe 7: chicken noodle soup
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