Yogurt and Cheese Dip

1 32-ounce container plain nonfat yogurt (can use part non-fat sour cream)
1 cup shredded Cheddar cheese (can add extra)
2 tbsp. Dried chives or dehydrated onion
¼ tsp salt
1 Tbsp. Salsa (or to taste)

Mix all ingredients. Cover; refrigerate at least one hour.


Note. To make a thicker dip, Strain the yogurt through a sieve for 2 hours at room temperature or 24 hours in the refrigerator before adding other ingredients. Discard whey (liquid from the strained yogurt).