 1000 Chapel Street New Haven, CT (203) 562-3888 |
"A Vegetarian Restaurant Since 1975"
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Creamy Yogurt, by Claire Criscuolo, RN
Makes 3 cups, enough for 10-12 appetizers
1 ½ Cups organic sour cream, not low fat
1 ½ Cups whole milk plain organic yogurt 1 Clove garlic, finely minced 1 Teaspoon extra virgin olive oil
Combine the sour cream and yogurt in a bowl. Whisk to combine. Cover
and set aside un-refrigerated for about an hour to thicken. Stir in
the garlic and olive oil.
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