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Mediterranean Veggie Dip

Makes: 12 servings
Serving size: 2 tablespoon Yield: 1-1/2 cups dip
Prep 15 mins  +making yogurt cheese
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
Start to Finish 10 mins
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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