French Herb Dip

Tangy! First you make yogurt cheese, then you use that to make the dip. A great opportunity to put your herb garden to use, though you can substitute smaller amounts of dried herbs if you prefer. The "cooking time" shown is actually the time the yogurt sits in your refrigerator. The recipe really makes closer to 1-3/4 cup dip than 2 cups, but the "yield" field wouldn't accept it.

• Ready In: 24 hrs 5 mins
• Serves: 28-30
• Yields: 2 cups

Ingredients

• 1  quart plain yogurt (nonfat is OK)
• 1  clove  minced garlic
• 1  minced green onion
• 1  teaspoon  grated lemon, zest of
• 1  tablespoon fresh tarragon
• 1  tablespoon fresh basil
• 1  tablespoon fresh oregano
• 1  tablespoon fresh parsley

Directions

1. Make yogurt cheese: Place a sieve (or large funnel) lined with a coffee filter over a bowl or other container, pour yogurt into the sieve, and let sit in the refrigerator between 24 and 36 hours, or until liquid drains from the yogurt leaving a soft cheesy texture.
2. Mix the yogurt cheese with the remaining ingredients.
3. Store in the refrigerator.