- 3 cups plain Greek yogurt
- 1 teaspoon sesame seeds, toasted
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 teaspoon grated lemon peel
- Baked pita chips
- Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight.
- Remove yogurt from cheesecloth and discard liquid from bowl. Combine sesame seeds, salt, cayenne and cumin. Spread yogurt on a serving plate. Drizzle with oil. Sprinkle with sesame seed mixture and lemon peel. Serve with pita chips. Yield: 2 cups.
Originally published as Yogurt Cheese Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p40
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