Creamy Garden Spread

By ClaudiaJan

Ingredients

• ingredients2
• 6-oz. cartons plain Greek yogurt or 1 recipe Yogurt Cheese (see tip)
• 3/4 3/4
• cup shredded carrot
• 1 1
• tsp. finely shredded lemon peel
• 2 2
• Tbsp. snipped fresh flat-leaf (Italian) parsley
• 1/4 1/4
• cup crumbed feta cheese (optional)
• 1/4 1/4
• tsp. salt (optional)

Details

Servings 2
Adapted from bhg.com

Preparation

Step 1

directions
1. In a small bowl combine yogurt, carrot, lemon peel, parsley, and feta cheese, if using. (Note: If using feta cheese, omit salt.) Cover and chill up to 24 hours. Stir before serving.

2. Use this as a pizza topper, a sandwich spread, or a veggie dip.

3. Line a yogurt strainer, sieve, or a small colander with three layers of 100-percent cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve, or colander over a bowl. Spoon in one 16-ounce carton plain yogurt. Cover with plastic wrap. Refrigerate for at least 24 hours. Remove from refrigerator. Drain and discard liquid. Store, covered, in refrigerator up to 1 week. Makes about 1 cup.