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.
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 Tbsp. thinly sliced green onion
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2 Tbsp. chopped pitted kalamata or black olives
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2 Tbsp. snipped fresh Italian (flat-leaf) parsley
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2 tsp. 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
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.
2.
Yogurt Cheese: 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 one 16-ounce carton plain low-fat 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
Calories 33, Total Fat 1 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 3 mg, Sodium 82 mg, Carbohydrate 3 g, Total Sugar 3 g, Fiber 0 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 17%, Calcium 8%, Iron 1%.
Percent Daily Values are based on a 2,000 calorie diet
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