This pungent Greek-inspired dip is sensational on whole-wheat pita crisps or fresh vegetables.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1998


Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: Cover and refrigerate for up to 4 days.

Nutrition Facts

64.5 calories; protein 4.4g 9% DV; carbohydrates 3.8g 1% DV; exchange other carbs 0.5; dietary fiber 0.5g 2% DV; sugarsg; fat 3.3g 5% DV; saturated fat 1.4g 7% DV; cholesterol 6.9mg 2% DV; vitamin a iu 105.2IU 2% DV; vitamin c 0.7mg 1% DV; folate 4.3mcg 1% DV; calcium 102.9mg 10% DV; iron 0.1mg 1% DV; magnesium 6.3mg 2% DV; potassium 81.7mg 2% DV; sodium 247.5mg 10% DV; thiaminmg 2% DV.