2 cups nonfat plain yogurt
1/4 cup nonfat mayonnaise
1 Tbsp. dillweed
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. freshly ground black pepper
Combine all ingredients until well blended.
Line a large strainer with a double thickness of cheesecloth, and place over a large bowl. Fill with the yogurt mixture. Pull the corners of the cheesecloth up and twist corners together, to cover the yogurt mixture. Place in refrigerator for 1 or 2 days until the liquid has drained out, and the yogurt mixture is of a spreadable consistency.
Use as a spread for crackers or raw vegetable chips, or as a sandwich spread.
Makes about 2 1/2 cups, or about 20 servings of 2 tablespoons each.
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