Walnut-Feta Yogurt Dip

Walnut-Feta Yogurt Dip

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From: Diabetic Living Magazine

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.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 4 cups plain low-fat or fat-free yogurt (see Tips)
  • ½ cup crumbled feta cheese (2 ounces)
  • ⅓ cup chopped walnuts or pine nuts, toasted (see Tips)
  • 2 tablespoons snipped dried tomatoes (not oil-packed)
  • 2 teaspoons snipped fresh oregano or marjoram or 1 teaspoon dried oregano or marjoram, crushed
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • Walnut half (optional)
  • Assorted vegetable dippers


  • Prep

  • Ready In

  1. 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.
  2. 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°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 68 calories; 4 g fat(1 g sat); 0 g fiber; 5 g carbohydrates; 4 g protein; 11 mcg folate; 8 mg cholesterol; 5 g sugars; 58 IU vitamin A; 1 mg vitamin C; 139 mg calcium; 0 mg iron; 140 mg sodium; 172 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ fat, ½ milk

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