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Ingredients
| lowfat plain yogurt: 4 cups |
| feta cheese (crumbled): 1/2 cup |
| walnuts (chopped): 1/4 cup |
| sun-dried tomatoes: 2 tsp |
| dried oregano (ground): 2 tsp |
| black pepper: 1/8 tsp |
| salt: 1/4 tsp |
Walnut-feta yogurt dip
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
2 serving(s)
Tags
For yogurt cheese: Line a yogurt strainer, sieve, or small colander with 3 layers of 100%-cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer over a bowl. Spoon yogurt into strainer. Cover with plastic wrap. Chill for 24 to 48 hours. Remove from refrigerator. Discard liquid in bowl.
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 until serving time. If desired, garnish with walnut half. Serve with assorted vegetable dippers.
Test Kitchen Tip: Be sure to use yogurt that contains no gums, gelatin, or fillers. These ingredients may prevent the curd and whey from separating to make the yogurt cheese.
Make-Ahead Directions: Prepare the yogurt cheese up to 3 days ahead and the dip up to 24 hours ahead.