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1. 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.
2. 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).