Walnut-feta Yogurt dip

By apachefreight

Ingredients

• 4 cups plain low-fat or fat-free yogurt*
• 1/2 cup crumbled feta cheese (2oz.)
• 1/3 cup chopped walnuts or pine nuts
• 2 Tbsp. snipped dried tomatoes (not oil-packed)
• 2 tsp. snipped fresh oregano or 1 tsp. dried oregano, crushed
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• Walnut halves (optional)
• Assorted vegetables dippers

Preparation

Step 1

1. To prepare yogurt for the dip, line a strainer or small colander with three layers of 100% cotton cheesesloth or a clean paper coffee filter and suspend lined strainer over a bowl. Spoon in yogurt. Cover with plastic wrap and refrigerate at least 24 hours, up to 48 hours. Remove from refrigerator; discard liquid in bowl.

2. Transfer yogurt cheese to medium bowl. Stir in feta cheese, nuts, tomatoes, oregano, salt, and pepper. Cover; refrigerate at least 1 hour, up to 24 hours. To serve, top with walnut halves. Serve with vegetable dippers. Makes 2 cups (sixteen 2-Tsp. servings).

3. *Not: Useyogurt that contains no gum, gelatin, ar fillers, which may prevent curd and whey from separating.