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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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

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; 3.6 g total fat; 1.5 g saturated fat; 8 mg cholesterol; 140 mg sodium. 172 mg potassium; 5.1 g carbohydrates; 0.2 g fiber; 5 g sugar; 4.3 g protein; 58 IU vitamin a iu; 1 mg vitamin c; 11 mcg folate; 139 mg calcium; 16 mg magnesium;