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.

Mediterranean Veggie Dip Enlarge Image
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16 users rated this recipe an average rating of 4.0
Makes:
12 servings
Serving Size:
2 tablespoon
Yields:
1-1/2 cups dip
Prep:
15 mins +making yogurt cheese
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Mediterranean Veggie Dip

Ingredients
1
recipe Yogurt Cheese (below)
1/4
cup chopped roasted red sweet pepper
1/4
cup crumbled reduced-fat feta cheese
2
tablespoons thinly sliced green onion
2
tablespoons chopped pitted kalamata or black olives
2
tablespoons snipped fresh Italian (flat-leaf) parsley
2
teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
 
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.

Yogurt Cheese

Ingredients

1
16 ounce carton plain low-fat yogurt

Directions

  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 Facts

(Mediterranean Veggie Dip)
    Per serving:
  • 33 kcal cal.,
  • 1 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 3 mg chol.,
  • 82 mg sodium,
  • 3 g carb.,
  • 0 g fiber,
  • 3 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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