Homemade yogurt cheese is the trick to this make-ahead party dip featuring feta cheese and zesty Mediterranean flavors. To make yogurt cheese, just drain yogurt of excess whey before use.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
1 day


Ingredient Checklist


Instructions Checklist
  • For yogurt cheese, line a yogurt strainer, sieve, or small colander with 3 layers of 100 percent cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer over a bowl. Spoon yogurt into strainer. Cover with plastic wrap. Chill for at least 24 hours or up to 48 hours. Remove from refrigerator. Discard liquid in bowl.

  • Transfer yogurt cheese to a medium bowl. Stir in feta cheese, the chopped walnuts or pine nuts, dried tomatoes, oregano or marjoram, salt, and pepper. Cover and chill for at least 1 hour or up 24 hours. If desired, garnish with walnut half. Serve with assorted vegetable dippers.


Tips: Use yogurt that contains no gums, gelatin, or fillers. These ingredients may prevent the curd and whey from separating to make the yogurt cheese.

To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

68 calories; protein 4.3g 9% DV; carbohydrates 5.1g 2% DV; exchange other carbs 0.5; dietary fiber 0.2g 1% DV; sugars 4.7g; fat 3.6g 6% DV; saturated fat 1.5g 7% DV; cholesterol 7.8mg 3% DV; vitamin a iu 57.9IU 1% DV; vitamin c 0.8mg 1% DV; folate 10.9mcg 3% DV; calcium 138.8mg 14% DV; iron 0.2mg 1% DV; magnesium 16.1mg 6% DV; potassium 172.3mg 5% DV; sodium 140.4mg 6% DV.