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20 minute dinner recipes

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Feta-Herb Spread


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



  1. 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.
  2. 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 : 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