This pungent Greek-inspired dip is sensational on whole-wheat pita crisps or fresh vegetables. Source: EatingWell Magazine, November/December 1998

EatingWell Test Kitchen


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

65 calories; 3.3 g total fat; 1.4 g saturated fat; 7 mg cholesterol; 247 mg sodium. 82 mg potassium; 3.8 g carbohydrates; 0.5 g fiber; 4.4 g protein; 105 IU vitamin a iu; 1 mg vitamin c; 4 mcg folate; 103 mg calcium; 6 mg magnesium;