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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I often prepare this make-ahead dip for get-togethers. As a physician and mother, I love the idea of using yogurt as a healthy, low-fat alternative to sour cream or cream cheese. Ingredients:
2 cups (16 ounces) plain yogurt |
1/2 cup crumbled feta cheese |
1-1/2 teaspoons olive oil |
1 small garlic clove, minced |
1 teaspoon minced fresh parsley |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/8 teaspoon pepper |
baked pita chips and/or assorted fresh vegetables |
Directions:
1. Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight. Remove yogurt from cheesecloth and discard liquid from bowl.
2. In a large bowl, combine the yogurt, cheese, oil, garlic, parsley, oregano, salt and pepper. Chill until serving. Serve with pita chips and/or vegetables. Yield: 1 cup.
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