Creamy Oregano Dip With Vegetables |
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Prep Time: 120 Minutes Cook Time: 240 Minutes |
Ready In: 360 Minutes Servings: 6 |
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Prep time is straining time for yogurt, and cook time is the time you should allow for the flavors to combine in the fridge. 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:
1. Set strainer over 4-cup measuring cup.
2. Line strainer with paper towel.
3. Add yogurt to strainer; chill until yogurt is thick (about 1 cup liquid will drain from yogurt), at least 2 hours or overnight.
4. Turn yogurt out into medium bowl; discard paper towel and drained liquid.
5. Add chopped fresh and dried oregano, lemon peel, lemon juice, salt, pepper and cayenne to yogurt and stir to blend.
6. Cover and refrigerate to develop flavors, at least 2 hours and up to 6 hours.
7. Place bowl with dip on platter.
8. Surround with endive spears and cherry tomatoes and serve.
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