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Slightly Cinnamon Yogurt Dip

Cinnamon Yogurt Dip

Do your kids like to eat food with dip?  Or would they rather just eat the dip?

That usually makes me crazy, but I let them finish off a bowl of this Cinnamon Yogurt Dip with just a spoon.

Its yummy on apples and graham crackers . . . or straight off the spoon.  Fingers work too!

Not sure if I can really call it a recipe since I’m not giving you exact measurements.

Don’t let that scare you away – I don’t think you can mess it up.

Here’s a list of ingredients and some suggested amounts. . . mix it all up until it tastes good to you!

Ingredients for Slightly Cinnamon Yogurt Dip
  • thick yogurt cheese** – about 3/4 to 1 cup (instructions below)
  • honey (we like local, raw honey) – 1 or 2 tablespoons
  • vanilla – a splash, maybe half a teaspoon
  • cinnamon – two big dashes, more or less

Mix well, taste and add more of anything you think it needs.

**You could substitute Greek style yogurt but it won’t be quit as thick.

How to Make Yogurt Cheese

Straining Whey from Yogurt

  • Line a fine mesh strainer with a coffee filter.
  • Pour about two cups plain (unsweetened) yogurt into filter lined strainer.
  • Allow to strain for an hour or two.
  • Whey will collect in the bowl and should be emptied periodically.
  • You want at least a cup of whey to release.
  • You can now use the resulting “cheese” or place it all in the fridge overnight and allow more whey to release for an even thicker cheese.
  • Save the whey!
  • Store both yogurt cheese and whey in refrigerator until ready to use.

My original goal, years ago, in straining yogurt was to get whey that I could use for baking and soaking grains. Cinnamon Yogurt Dip came about because I had yogurt cheese that needed to be used!

I don’t mind eating the extra thick yogurt.  Most of the kids, however, prefer not to eat “that chunky stuff,” and they say it with their lips curled up in disgust.  (They’re really aren’t any chunks in it!)

They don’t even ask what I put in the dip!  They just make it disappear very quickly.  Even the avowed yogurt hater devours it.

Ways to Use Whey

Bread – this is how I use it most often; makes the best bread ever!

Baking – can be substituted for water or milk in pancakes, muffins, tortillas, biscuits and more.

Smoothies – use as part of the liquid for a nutrition boost

Soaking Grains – a couple tablespoons can help make things like oatmeal, granola, and flour based baked items more digestible

Lacto-ferment Fruits and Vegetables

Make Lemon Whey Pie – this looks delicious and has been on my list to try for a while

For Animals – dogs, cats, chickens and pigs will drink it if you don’t want to!

For Plants – dilute and use to water plants as a mild fertilizer

Shared on: Foodie Fridays, Real Food Fridays, Savoring Saturdays, Good Tips Tuesday, Art of Homemaking Mondays, Modest Monday, Corn Free Everyday and Coffee and Conversation.

Have you ever strained yogurt? How do you use the yogurt cheese and whey?

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Mom's Morning Coffee


  1. This sounds nice and healthy! I wonder if it would work with kefir cheese? Thank you for sharing on the Art of Home-Making Mondays! Have a lovely week 😉

    • Hmm. Never tried kefir cheese, though we go through a lot of kefir! Do you make it the same way – straining off the whey? I bet it would work fine.

  2. Oh this sounds delicious! I love yogurt cheese. I usually conveniently forget to tell my kids that I made it… 😉 Haha. Thanks so much for sharing this at Savoring Saturdays! Hope to see you back this weekend!

  3. Yum!!!! This sounds like a wonderful Christmas party snack!

  4. Great recipe. I love homemade yogurt – I make my own. This sounds delicious and so healthy. Thanks for sharing on Real Food Fridays Blog hop. Pinned.

  5. I’ve never used yogurt cheese before, but the dip sounds delicious so I’d love to try!

  6. I’ve used yogurt cheese as a substitute for sour cream both in baking and in dips. Mixed with salsa it makes a great chip dip. I’ve also used it in place of cream cheese in frosting.


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