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Walnut-Feta Yogurt Dip

Makes: 16 servings
Serving size: 2 tablespoons Yield: 2 cups
Prep 25 mins Chill 25 hrs
Walnut-Feta Yogurt Dip
Ingredients
  • 4  cups  plain low-fat or fat-free yogurt*
  • 1/2  cup  crumbled feta cheese (2 oz.)
  • 1/3  cup  chopped walnuts or pine nuts
  • 2  tablespoons  snipped dried tomatoes (not oil-packed)
  • 2  teaspoons  snipped fresh oregano or 1 tsp. dried oregano, crushed
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper
  •  Walnut halves (optional)
  •  Assorted vegetable dippers
Directions

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).

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)
  • Servings Per Recipe 16,
  • cal. (kcal) 68,
  • Fat, total (g) 4,
  • chol. (mg) 8,
  • sat. fat (g) 1,
  • carb. (g) 5,
  • fiber (g) 0,
  • pro. (g) 4,
  • vit. A (IU) 49,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 140,
  • Potassium (mg) 172,
  • calcium (mg) 141,
  • iron (mg) 0,
  • Milk () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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