Try this, Yogurt Cheese ?

Looking for a creamy but nutritious base for dips and spreads? Try making your own yogurt cheese. Empty a container of plain, no-gelatin-added yogurt into a fine mesh colander lined with a coffee filter. Place a bowl under the strainer to catch the liquid and refrigerate the yogurt, covered, for 8 to 24 hours. Discard liquid.

The thick, creamy yogurt can be used in place of cream cheese or mayo. For flavor, add fresh dill, chopped spinach, minced onion and garlic, or berries.

This comes to you from the good folk's at: Stanford Heart Network, presented by Mission
Hospital! Mission Hospital is part of the Stanford Heart Network.