Shelly's Recipe

SPICY CHEESE AND VEGGIE DIP WITH BAKED PITA TRIANGLES

Category: Dips - Cold

1/3 cup yogurt cheese (see instructions below)
1/4 cup (1 oz) shredded Sharp Cheddar cheese
2/3 cup finely shredded carrot
1/4 cup prepared salsa
Pinch salt

To make yogurt cheese: Spoon 1 carton (32 oz) plain lowfat yogurt into a large fine mesh strainer, or a colander that has been lined with a double layer of cheesecloth or several layers of coffee filters. Place a bowl beneath, but not touching the strainer, to catch the liquid that drains from the yogurt. Cover and refrigerate for at least 4 hours, for a soft cheese, or overnight to produce a firmer cheese. Discard liquid. Store cheese in the refrigerator in a tightly covered container until ready to use. Cheese may be stored up to 1 week. Makes 1 1/2 to 2 cups.

To make dip: In a medium bowl, combine all the ingredients until blended. Transfer to serving dish and serve with Pita Triangles.

Note: Sour cream may be substituted for yogurt cheese.