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
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
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.
Per serving :
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.