Mediterranean Veggie Dip

Add a Mediterranean flair to your menu with this delicious vegetable dip. This make-ahead recipe can be prepared up to one week in advance.



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Ingredients
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    1   
    recipe Yogurt Cheese (below)
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    1/4  cup 
    chopped roasted red sweet pepper
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    1/4  cup 
    crumbled reduced-fat feta cheese
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    2   tablespoons 
    thinly sliced green onion
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    2   tablespoons 
    chopped pitted kalamata or black olives
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    2   tablespoons 
    snipped fresh Italian (flat-leaf) parsley
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    2   teaspoons 
    snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
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    Dippers: toasted pita bread, whole grain crackers, carrot sticks, broccoli florets, cucumber spears, or sweet pepper strips
Yogurt Cheese
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    1  16  ounce carton 
    plain low-fat yogurt


Directions
1.
In a small bowl combine Yogurt Cheese, sweet pepper, feta cheese, green onion, olives, parsley, and oregano. Cover and chill up to 24 hours. Stir before serving. Serve with dippers. Makes 12 (2-tablespoon) servings.
Yogurt Cheese
1.
Suspend a sieve or colander over a bowl. Line sieve or colander with three layers of 100 percent cotton cheesecloth or paper coffee filter. Spoon in yogurt. Refrigerate, covered with plastic wrap, at least 24 hours. Remove; drain and discard liquid. Refrigerate yogurt cheese, covered, up to 1 week. Makes about 1 cup.

Nutrition information
Per Serving: cal. (kcal) 33, Fat, total (g) 1, chol. (mg) 3, sat. fat (g) 1, carb. (g) 3, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 3, pro. (g) 3, vit. A (IU) 97, vit. C (mg) 10, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 4, Cobalamin (Vit. B12) (g) 0, sodium (mg) 82, Potassium (mg) 102, calcium (mg) 81, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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