Publisher Photo
Publisher Photo
I often prepare this make-ahead dip for get-togethers. As a physician and mother, I love the idea of using yogurt as a healthy, low-fat alternative to sour cream or cream cheese.
MAKES:
4 servings
TOTAL TIME:
15 min. + chilling
MAKES:
4 servings
TOTAL TIME:
15 min. + chilling

Ingredients

  • 2 cups (16 ounces) plain yogurt
  • 1/2 cup crumbled feta cheese
  • 1-1/2 teaspoons olive oil
  • 1 small garlic clove, minced
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Baked pita chips and/or assorted fresh vegetables

Directions

Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight. Remove yogurt from cheesecloth and discard liquid from bowl.
In a large bowl, combine the yogurt, cheese, oil, garlic, parsley, oregano, salt and pepper. Chill until serving. Serve with pita chips and/or vegetables. Yield: 1 cup.
Originally published as Tangy Feta Herb Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p212

Nutritional Facts

1/4 cup: 127 calories, 8g fat (4g saturated fat), 23mg cholesterol, 339mg sodium, 7g carbohydrate (6g sugars, 1g fiber), 7g protein.

  • 2 cups (16 ounces) plain yogurt
  • 1/2 cup crumbled feta cheese
  • 1-1/2 teaspoons olive oil
  • 1 small garlic clove, minced
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Baked pita chips and/or assorted fresh vegetables
  1. Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight. Remove yogurt from cheesecloth and discard liquid from bowl.
  2. In a large bowl, combine the yogurt, cheese, oil, garlic, parsley, oregano, salt and pepper. Chill until serving. Serve with pita chips and/or vegetables. Yield: 1 cup.
Originally published as Tangy Feta Herb Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p212

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