Goat Cheese and Yogurt Dip
1 cup plain non fat yogurt
4 ounces fresh goat cheese (plain or herbed)
1 tablespoon extra virgin olive oil
1 teaspoon finely grated lemon zest
2 tablespoons chopped, fresh chives
Line a strainer with cheesecloth and place it over a deep bowl.
Add the yogurt to the strainer, cover and refrigerate overnight.
The yogurt will drain and thicken overnight. Discard the liquid.
In a food processor, combine the goat cheese, olive oil, zest and drained yogurt.
Fold in the chives (save some to sprinkle on top).
This can be made in advance and stored in the refrigerator for up to 3 days.
Serve with fresh vegetables and baguette slices.