In order to keep this from becoming too "liquidy" I buy my yogurt (nonfat) a few days ahead of time and drain it in the refrigerator through a cheesecloth lined strainer over another bowl. This will yield about 1/3 less yogurt but it then has the consistency of soft cream cheese. I also use 1 1/2 cups yogurt and 1/2 cup mayo rather than 50/50.

Reviewed On: Mar. 5, 2009