Ingredients8 h 15 m servings 92 cals
- Line a colander with two layers of cheesecloth and place over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain 8 hours or overnight.
- Scoop the drained yogurt into a mixing bowl. Mash the garlic cloves with the salt into a fine paste; mix into the yogurt. Stir the dill, parsley, and cream cheese into the yogurt and garlic mixture. Spread onto a dish and garnish with the mint leaves to serve.
Per Serving: 92 calories; 5.9 g fat; 5.7 g carbohydrates; 4.5 g protein; 19 mg cholesterol; 88 mg sodium. Full nutrition
ReviewsRead all reviews 6
Different from other yogurt dips I have made...the cream cheese really makes it smooth and delectable...Old and young loved it..
Normally cream cheese is not one of the ingredients, but it can work to firm watery yogurt used in Europe/Usa etc.
My Turkish friend makes it with Olive Oil, chillis, salt & pepper to taste. The best and freshest Greek or homemade yoghurt; quality Olive Oil and Feta are ideal. We love it!
Wow and wow! I made this over the weekend and simply loved it! I make my own yogurt cheese quite often and enjoy coming across new ways to use it. I know I will be making it again and often. ...