|Plain low fat yogurt||32 Ounce|
|Minced basil||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
Line a large colander or sieve with a double layer of cheesecloth that has been rinsed our and squeezed dry; allow cheesecloth to overlap at the sides.
Stir yogurt until smooth; pour into colander.
Fold edges of cheesecloth over to cover yogurt.
Place in a large bowl to drain; refrigerate 8 hours or overnight.
Remove yogurt from colander set aside.
Combine drained yogurt and remaining ingre- dients in a small bowl.
Cover and chill at least 4 hours.
Serve with assorted raw vegetables.