Nuts and Feta Yogurt Dip
Serve this nutty cheese dip with crackers, vegetables or pita chips for a quick appetizer or snack.
Ingredients
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4 cups plain low-fat or fat-free yogurt*
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1/2 cup crumbled feta cheese (2 ounces)
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1/4 cup chopped walnuts or pine nuts, toasted
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2 tablespoons snipped dried tomatoes (not oil-packed)
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2 teaspoons snipped fresh oregano or marjoram or 1 teaspoon dried oregano or marjoram, crushed
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1/4 teaspoon salt
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1/8 teaspoon freshly ground black pepper
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Walnut half (optional)
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Assorted vegetable dippers
Directions
1.
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.
2.
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.
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