Nutrition Facts
Nuts and Feta Yogurt Dip
Chill: 24 to 48 hours + 1 hour
Ingredients
- 4 cupsplain low-fat or fat-free yogurt*
- 1/2 cupcrumbled feta cheese (2 ounces)
- 1/4 cupchopped walnuts or pine nuts, toasted
- 2 tablespoonssnipped dried tomatoes (not oil-packed)
- 2 teaspoonssnipped fresh oregano or marjoram or 1 teaspoon dried oregano or marjoram, crushed
- 1/4 teaspoonsalt
- 1/8 teaspoonfreshly 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.







