Abstract: This creamy yogurt base provides a base with similar appearance, texture, and taste to cream cheese and sour cream products, but contains less calories, fat, and cholesterol while providing a similar mouth feel associated with consuming these full fat products. Additionally, this product can replace common fats used in cooking, baking, and frozen systems. This yogurt base is produced by combining a quantity of dairy liquid with food grade gum. Then, additional diary liquid is added and this mixture is heated for 10-90 minutes at a temperature between 85-250 degrees Fahrenheit. The product is then added to Greek style yogurt and cooled to 45 degrees Fahrenheit, or less, to form a creamy yogurt base. Additional ingredients can be added to the base to produce dips, spreads, fillings, gravies, dressings, and frostings providing a similar appearance, texture, and taste to products containing higher levels of calories, fat, and cholesterol.