Source: dLife

Tangy and nutritious, this dip combines the flavors of yogurt, olives, horseradish, and crab.

Servings

1 cup plain yogurt, whole milk
2 tbsp plain yogurt, whole milk
2 tbsp cottage cheese
2 tsp fresh lemon juice
1 oz canned pimientos, sliced , chopped
6 stuffed green olives , chopped
1 tsp horseradish , prepared
2 fresh green onions , chopped
3 oz cooked crab , flaked
1 pinch fresh dill weed

1 Line colander with 3 layers of cheesecloth or paper coffee filters and place over bowl.
2 Add 1 cup yogurt, cover, and refrigerate 4-6 hours, allowing yogurt to drain.
3 In medium mixing bowl, blend drained yogurt mixture with remaining yogurt, cottage cheese, and lemon juice.
4 Add remaining ingredients, mix, cover, and refrigerate until ready to serve.

Serve with low-carb, whole-grain chips or veggie dippers.