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 ½ cup Mountain High Yoghurt cheese*- 1/3 cup buttermilk
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons lemon juice
- ½ teaspoon garlic powder
- 1 teaspoon chopped chives and/or parsley
- ¼ teaspoon onion powder
- Salt and pepper to taste
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In a medium glass or ceramic bowl, combine all ingredients and mix well. Cover and chill for one hour before serving. Refrigerate any unused portions for up to 2 days.
Makes about 1¼ cups.
*To make Yoghurt Cheese, place Plain Original Style Mountain High Yoghurt in a cheesecloth-lined strainer. Set strainer in a bowl, cover bowl with plastic wrap. Drain for at least 24 hours. Two cups of yoghurt will make about 8 oz. of Yoghurt Cheese. To learn more, click here.
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| Calories - 50 |
| Total Fat - 4.5g |
| Cholesterol - 5mg |
| Potassium - 53mg |
| Sodium - 100mg |
| Total Carbohydrates - 2g |
| Protein - 1g |
| Fiber - 0g |
| Calcium - 2% |
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Serving size: 2 tablespoons.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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