Yogurt Spread Recipe

Ingredients

2 tablespoons butter

1 teaspoon Dijon-style prepared mustard

2 tablespoons white vinegar

4 tablespoons chopped fresh parsley

4 tablespoons minced fresh thyme

4 tablespoons minced fresh rosemary

4 tablespoons chopped fresh mint

2 teaspoons chopped fresh parsley

1 teaspoon chopped fresh thyme

2 teaspoons chopped fresh basil

2 tablespoons chopped fresh lemon zest

1 (18 ounce) package frozen whipped topping, thawed

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, butter an 8x8 inch pan. Mix together the mustard, vinegar, parsley, thyme, rosemary, mint, parsley, basil, lemon zest, and freshly grated lemon zest. Pour mixture into pan.

Bake in preheated oven for 1 hour, stirring occasionally. When cool, remove foil and cut out remaining material. Bake for an additional 30 minutes.

While waiting, drizzle over rolls of toast and serve hot in a casserole dish or on the side.

Comments

KRappa writes:

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I thought this was very tasty. However, I added half the amount of orange zest and squeezed half of an orange into the vodka. I'd say this is a good starting point. Also, I used two 9x13 cake dish and filled the cavity with plain old crumbled pecans. I think next time I'll add some Extra Magic Cookie mix (for cookie flavor).

Yogurt Spread Recipe

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