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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
Yield: 1 cup
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)
- Servings Per Recipe 12,
- 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 (µg) 4,
- Cobalamin (Vit. B12) (µg) 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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