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Walnut-Feta Yogurt Dip
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Servings: 16

4 cups plain low-fat or fat-free yogurt 
½ 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
¼ teaspoon salt (optional)
1/8 teaspoon freshly ground black pepper

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. Serve with vegetable dippers. Makes 2 cups (sixteen 2-Tbsp. servings).

Nutrition per serving: 68 Calories, 4 g Fat, 1 g Sat Fat, 5 g Carbohydrate, 4 g Protein, 0 g Fiber, 140 mg Sodium.

Source: Better Homes and Gardens (

Image source: Better Homes and Gardens



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