Feta-Herb Spread

From EatingWell: November/December 1998, The EatingWell Diabetes Cookbook (2005)

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

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

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

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.
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.

Tips & Notes

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

Nutrition

Per serving: 65 calories; 3 g fat ( 1 g sat , 1 g mono ); 7 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 4 g protein; 0 g fiber; 248 mg sodium; 83 mg potassium.

Exchanges: 1/2 low-fat milk

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