Feta-Herb Spread
http://www.eatingwell.com/recipes/feta_herb_spread.html
From EatingWell: November/December 1998, The EatingWell Diabetes Cookbook (2005)This pungent Greek-inspired dip is sensational on whole-wheat pita crisps or fresh vegetables.
10 servings, 1/4 cup each | Active Time: 15 minutes | Total Time: 15 minutes plus at least 8 hours draining time
Ingredients
- 1 32-ounce container low-fat or nonfat plain yogurt
- 1 clove garlic, crushed and peeled
- 1/2 teaspoon salt, or to taste
- 1 cup crumbled feta cheese, (about 4 ounces)
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons chopped fresh parsley
- 1 teaspoon dried oregano
Preparation
- Line a sieve with cheesecloth and spoon in yogurt. Set the sieve over a bowl, leaving at least 1 inch clearance at the bottom. Cover and refrigerate for at least 8 hours or overnight.
- Place garlic on a cutting board, sprinkle with salt and mash into a paste with the side of a chef's knife. Transfer to a medium bowl. Add the drained yogurt (discard whey) and whisk until smooth. Stir in feta cheese, oil, parsley and oregano.
Nutrition
Per serving : 65 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 7 mg Cholesterol; 4 g Carbohydrates; 4 g Protein; 0 g Fiber; 248 mg Sodium; 83 mg Potassium
Exchanges: 1/2 low-fat milk
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 4 days.