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

Makes 10 servings, 1/4 cup each

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes plus at least 8 hours draining time

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 65 calories; 3 g fat (1 g sat, 1 g mono); 7 mg cholesterol; 4 g carbohydrate; 4 g protein; 0 g fiber; 248 mg sodium.

0 Carbohydrate Servings

Exchanges: 1/2 low-fat milk

MAKE AHEAD TIP: Cover and refrigerate for up to 4 days.