Feta-Herb Spread

0 Reviews
From: EatingWell Magazine November/December 1998

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

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
US
Metric
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
  • 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

Preparation

  • Active

  • Ready In

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

Nutrition information

  • Per serving: 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
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 low-fat milk

Reviews 0