GREEK YOGURT HERB DRESSING
This fresh and tangy salad dressing is low in calories (just 60 per serving) and in fat (5 grams per serving). It also does double duty-it's great as a dip with vegetable crudites.
Provided by Food Network Kitchen
Categories condiment
Time 45m
Yield 1 1/4 cups
Number Of Ingredients 7
Steps:
- Combine the yogurt, 2 tablespoons water, rice vinegar, olive oil, chives, parsley, garlic and 1/2 teaspoon each salt and pepper in a blender or food processor and blend until smooth. Cover and chill for 30 minutes before serving. The dressing will keep, refrigerated, for up to 3 days.
Nutrition Facts : Calories 60, Fat 5 grams, SaturatedFat 1 grams, Sodium 170 milligrams, Carbohydrate 3 grams, Protein 3 grams, Sugar 1 grams
GARLIC-HERB YOGURT CHEESE
White pepper is milder than black, allowing the flavors of the herbs and yogurt to shine, but if you don't have it in your pantry, use black pepper to taste. The whey that drains out of the yogurt is a source of protein, calcium, potassium, and riboflavin. Freeze it in ice-cube trays to blend into fruit shakes and smoothies, or enjoy it (unfrozen) lightly sweetened, over ice.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 8h10m
Yield Makes about 1 1/4 cups cheese and 2 cups whey
Number Of Ingredients 8
Steps:
- Fold a large piece of cheesecloth twice to form a 4-layer, roughly 18-inch square. Place in a sieve set over a large bowl, and spoon yogurt into center. Gathering the 4 corners, tie a piece of kitchen twine just above yogurt to form a tight bundle. Let yogurt (still in sieve over bowl) drain in refrigerator at least 8 hours and up to 24 hours.
- Cut open cheesecloth. Transfer yogurt cheese to a bowl; set whey aside for another use. Stir chives, parsley, garlic, salt, and pepper into yogurt cheese. Serve with crudites and bread.
HERB CHEESE SPREAD
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a bowl add butter, sour cream, and cream cheese. Add the garlic and herbs and mix together well. Season, to taste, with salt and pepper. Place in refrigerator and allow to chill.
GREEK STYLE YOGURT HERB CHEESE SPREAD
Provided by Alton Brown
Time 1h10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine all of the ingredients in a medium mixing bowl. Put 4 layers of cheesecloth in a fine mesh sieve set over a large bowl or plastic container. Add the yogurt and cover with the cheesecloth overhang. Put a small plate directly on the cheesecloth and top with a 16-ounce can. Refrigerate for 1 hour. The desired consistency is that of Greek yogurt or thick sour cream. Store in the refrigerator, in an airtight container, for up to 10 days.
HERB SPREAD
Steps:
- (For an alternative replace the lemon, garlic and thyme with 1 1/2 teaspoons cumin and 2 tablespoons chopped parsley)
- In a mixing bowl, add garlic, thyme, and lemon juice to the yogurt and mix well. Place mixture in cheesecloth, set over a colander, set over a bowl and place in refrigerator for 12 hours.
- Discard liquid and place remaining yogurt in bowl. Add salt and pepper, to taste.
HERB CHEESE SPREAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a bowl add butter, sour cream, and cream cheese. Add the garlic and herbs and mix together well. Season, to taste, with salt and pepper. Place in refrigerator and allow to chill.;
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- Prep: Scoop Greek yogurt onto the center of a large cheesecloth or clean cloth. Wrap so Greek yogurt is completely encompassed in the cloth, and set into a mesh strainer.
- Strain: Set strainer over a large bowl and place a heavy can on top to help squeeze out the whey liquid. Allow yogurt to strain for 1 to 3 days in the fridge, or until liquid is no longer dripping out of the yogurt and it is thick.
- Flavor: Unwrap cloth and scoop cheese into a bowl. With a spoon or spatula, mix in olive oil and salt, adding more of either to suit your taste. Add optional flavor variations (see notes).
- Shape: You can store this in log or ball form. For logs, shape cheese into a log, wrap in parchment paper, and store in the fridge. For cheese balls, roll yogurt cheese into small balls with clean hands. Store in a jar of olive or canola oil in the fridge.
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