Nuts and Feta Yogurt Dip

Ingredients

• 4  cups plain low-fat or fat-free yogurt*
• 1/2  cup crumbled feta cheese (2 ounces)
• 1/4  cup chopped walnuts or pine nuts, toasted
• 2  tablespoons snipped dried tomatoes (not oil-packed)
• 2  teaspoons snipped fresh oregano or marjoram or 1 teaspoon dried oregano or marjoram, crushed
• 1/4  teaspoon salt
• 1/8  teaspoon freshly ground black pepper
•   Walnut half (optional)
•   Assorted vegetable dippers

Directions

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.