Walnut-Feta Yogurt Dip
cups plain low-fat or fat-free yogurt*
cup crumbled feta cheese (2 oz.)
cup chopped walnuts or pine nuts
tablespoons snipped dried tomatoes (not oil-packed)
teaspoon freshly ground black pepper
Walnut halves (optional)
Assorted vegetable dippers
- To prepare yogurt for the dip, line a strainer or small colander with three layers of 100% cotton cheesecloth or a clean paper coffee filter and suspend lined strainer over a bowl. Spoon in yogurt. Cover with plastic wrap and refrigerate at least 24 hours, up to 48 hours. Remove from refrigerator; discard liquid in bowl.
- Transfer yogurt cheese to medium bowl. Stir in feta cheese, nuts, tomatoes, oregano, salt, and pepper. Cover; refrigerate at least 1 hour, up to 24 hours. To serve, top with walnut halves. Serve with vegetable dippers. Makes 2 cups (sixteen 2-Tbsp. servings).
From the Test Kitchen
Use yogurt that contains no gums, gelatin, or fillers, which may prevent curd and whey from separating.
Nutrition Facts(Walnut-Feta Yogurt Dip)
- Per serving:
- 68 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 8 mg chol.,
- 140 mg sodium,
- 5 g carb.,
- 0 g fiber,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet