Creamy Oregano Dip With Vegetables
- Ready In:
- 6hrs
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 3 cups plain nonfat yogurt
- 2 tablespoons chopped fresh oregano
- 1⁄2 teaspoon dried oregano
- 1 teaspoon grated lemon, rind of
- 1 teaspoon fresh lemon juice
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄8 teaspoon cayenne pepper
- 2 heads Belgian endive, separated into spears
- 1 pint cherry tomatoes
directions
- Set strainer over 4-cup measuring cup.
- Line strainer with paper towel.
- Add yogurt to strainer; chill until yogurt is thick (about 1 cup liquid will drain from yogurt), at least 2 hours or overnight.
- Turn yogurt out into medium bowl; discard paper towel and drained liquid.
- Add chopped fresh and dried oregano, lemon peel, lemon juice, salt, pepper and cayenne to yogurt and stir to blend.
- Cover and refrigerate to develop flavors, at least 2 hours and up to 6 hours.
- Place bowl with dip on platter.
- Surround with endive spears and cherry tomatoes and serve.
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RECIPE SUBMITTED BY
spatchcock
United States
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