Yogurt dip can be served with vegetables or as a condiment for a main dish
Yogurt cheese dip might sound a little weird, but when you drain the liquid from the yogurt, it becomes nice and firm (like a soft cream cheese) without the tart tanginess.
Then you can enhance the flavours to create a dessert topping, or spice it up and turn it into a savoury dip or sauce, as follows.


1 (500 gram) tub plain yogurt (I prefer Liberty brand)

Cheesecloth or coffee filter

1 head roasted garlic

1 tsp. sweet chili paste

1 Tbsp. sesame oil

1 Tbsp. grated ginger

1 tsp. Chinese five-spice powder

Kosher salt to taste

 

1.Line an open sieve with three layers of cheesecloth.
2.Set sieve over a bowl and pour the yogurt into the lined sieve.
3.Let stand for 4-5 hours at room temperature or overnight in the refrigerator. If you do not have any cheesecloth, place the yogurt in a sieve lined with a clean coffee filter. Drain the yogurt, discarding the liquid left behind. Set the yogurt cheese aside.
4.Peel the cloves from the roasted garlic and place in a bowl. Mash the garlic to make a paste.
5.Add the chili paste, sesame oil, ginger and five-spice powder. Stir in the drained yogurt cheese, stirring mixture well. It will be thick, rather than thin.
6.Taste for seasoning and add kosher salt to suit your taste.
7.Serve with a crudité of vegetables, as a condiment for chicken or fish, or as a dip with pretzels as a cocktail snack.

Makes 2 cups.