Nutrition per serving may change if servings are adjusted.
1 32-ounce container low-fat or nonfat plain yogurt
1 clove garlic, crushed and peeled
½ 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.
Make Ahead Tip: Cover and refrigerate for up to 4 days.
65 calories;3 g fat(1 g sat); 0 g fiber; 4 g carbohydrates; 4 g protein; 4 mcg folate; 7 mg cholesterol; 0 g sugars; 0 g added sugars; 105 IU vitamin A; 1 mg vitamin C; 103 mg calcium; 0 mg iron; 247 mg sodium; 82 mg potassium