Creamy oregano dip with vegetables

6 Servings

Ingredients

Quantity Ingredient
3 cups Plain nonfat yogurt
2 tablespoons Chopped fresh oregano
½ teaspoon Dried oregano
1 teaspoon Grated lemon peel
1 teaspoon Fresh lemon juice
½ teaspoon Salt
½ teaspoon Pepper
⅛ teaspoon Cayenne pepper
2 Heads Belgian endive; separated into spears
1 12-ounce basket 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.

Makes 6 Servings (About 1¾ Cups of Dip) NOTES : For this easy starter, the nonfat yogurt is strained to a thick texture and then combined with oregano, lemon peel and cayenne.

Recipe by: Bon Appétit June 1997 Posted to recipelu-digest by "bunny" <layla696@...> on Feb 28, 1998

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