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Ingredients
- 1 recipe Yogurt Cheese, below
- 1/4 cup chopped roasted red
- sweet pepper_
- 1/4 cup crumbled reduced-fatfeta cheese
- 2 Tbsp. thinly sliced green onion
- 2 Tbsp. chopped pitted kalamata or black olives
- 2 Tbsp. snipped fresh Italian (flat-leaf) parsley
- 2 . tsp. snipped fresh oregano or
- 1/2 tsp. dried oregano, crushed Dippers: toasted pita bread, whole grain crackers, carrot sticks, broccoli florets, cucumber spears, or sweet pepper strips
Preparation
Step 1
In a small ~combine Yogurt Cheese, sweet pepper,feta cheese, green onion, olives, parsley, and oregano. Cover and chill up to 24 hours. Stir before serving.
Yogurt Cheese Suspend a sieve or' colander over a bowl. Line sieve or colander wi!h three layers of 100 % cotton cheesecloth or paper coffee filter. Spoon in one 16-ounce carton plain low-fat yogurt. Refrigerate, covered with plastic wrap, at least 24 hours. Remove; drain and discard liquid. Refrigerate yogurt cheese, covered, up to 1 week. Makes about 1 cup.