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

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1998

Gallery

Recipe Summary

total:
15 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

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

Nutrition Facts

65 calories; protein 4.4g; carbohydrates 3.8g; dietary fiber 0.5g; fat 3.3g; saturated fat 1.4g; cholesterol 6.9mg; vitamin a iu 105.2IU; vitamin c 0.7mg; folate 4.3mcg; calcium 102.9mg; iron 0.1mg; magnesium 6.3mg; potassium 81.7mg; sodium 247.5mg.
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