Creamy Yogurt Dip

4 Reviews
50% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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2 cups soy yogurt, or almond 500 g
2 tsp olive oil 10 mL
1 tsp lemon juice, freshly squeezed [optional] 1/4 lemon

Before you start

Equipment: A nut milk bag (made from fine nylon) purchased at a health food store or a cheesecloth-covered strainer.


  1. Pour yogurt into a milk bag and attach the bag over a large bowl. Or: pour yogurt onto the cheesecloth covering a strainer placed above a bowl. Cover the strainer with a plate.
  2. Let it drain at room temperature until desired consistency.
  3. Add olive oil and lemon juice to the cream, whip.
  4. Use immediately for cooking or store the cream in a container in the refrigerator.

Nutrition Facts Table

per 1 serving (40 g)


% Daily Value




2 g

2 %

Saturated 0.2 g
+ Trans 0 g

1 %


0 mg


10 mg

0 %


4 g

1 %


0 g

1 %


2 g

Net Carbs

4 g


1 g

Vitamin A

0 %

Vitamin C

10 %


8 %


2 %


This recipe is :
Source of  :
Low  :
Calories, Fat, Sodium
Free  :
Added Sugar, Cholesterol, Saturated Fat, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Fats 0

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4 Reviews (4 with rating only) 50% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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