Yogurt, Goat Cheese, and Sun-Dried Tomato Spread

By bakers_delight85

Ingredients

• 2 cups (1 pint) plain nonfat yogurt
• 5 ounces fresh white goat cheese at room temperature
• 4 ounces (1/2 cup) oil-packed sun-dried tomatoes, drained and chopped
• 2 Tbsp. chopped fresh basil
• 1/4 tsp. salt
• Freshly ground black pepper to taste
• Dash of hot red pepper sauce

Preparation

Step 1

On the morning of the serving day, line a colander or sieve with a double layer of cheesecloth. Set it over a bowl and place the yogurt in the strainer. Let drain in the refrigerator for 6 to 8 hours. Discard the drippings.
When ready to make the spread, mash the goat cheese in a medium bowl with the back of a fork. Add the drained yogurt, tomatoes, basil, salt, pepper, and hot sauce. Mix well to blend. Refrigerate until 30 minutes before serving.
Serve with crostini, small toasts, pita chips, or vegetables as dippers. May also be used as a sauce for pasta.