Spicy Wisconsin Cheese and Veggie Dip with Pita Triangles
Courtesy of Wisconsin Milk Marketing Board
Servings: n/a
Prep Time: 10 Min.
Cook Time: n/a
Chill Time: 4 Hrs.
Prep Time: 10 Min.
Cook Time: n/a
Chill Time: 4 Hrs.
What you need:
Yogurt Cheese:
* 1 (32 oz.) carton lowfat plain yogurt
Dip:
* 1/4 c. (1-oz.) shredded sharp Cheddar cheese
* 2/3 c. finely shredded carrots
* 1/4 c. prepared salsa
* pinch salt
Pita:
* 4 pita bread rounds, cut into triangles
* 1 (32 oz.) carton lowfat plain yogurt
Dip:
* 1/4 c. (1-oz.) shredded sharp Cheddar cheese
* 2/3 c. finely shredded carrots
* 1/4 c. prepared salsa
* pinch salt
Pita:
* 4 pita bread rounds, cut into triangles
What to do:
1. To make the yogurt cheese, spoon the yogurt into a large, fine-mesh strainer. Set over a bowl and drain in refrigerator for at least 4 hrs. The longer refrigerated, the firmer the cheese will be. Discard the liquid. Store the cheese in the refrigerator in a tightly covered container until ready to use, up to 1 week. Makes 11/2 to 2 c.
2. For the dip, in a medium bowl, combine a 1/3 c. of the yogurt cheese with the dip ingredients until blended.
3. To serve, transfer the dip to a serving dish and serve with the pita triangles.
2. For the dip, in a medium bowl, combine a 1/3 c. of the yogurt cheese with the dip ingredients until blended.
3. To serve, transfer the dip to a serving dish and serve with the pita triangles.