A PlusRecipes

Walnut-Feta Yogurt Dip – 5g Carbs

From Better Homes & Gardens Diabetic Living Daily Magazine
Prep: 25 minutes
Chill: 24 hours + 1 hour
Carb Choices: 0
Baby carrots, cherry tomatoes, radishes, cucumber or zucchini strips,
and sweet pepper strips are all terrific choices for dunking into
this Mediterranean-style dip.

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, toasted
2 Tbsp snipped dried tomatoes (not oil-packed)
2 tsp snipped fresh oregano or marjoram or
1 tsp dried oregano or marjoram, crushed
1/4 tsp salt
1/8 tsp freshly ground black pepper
Walnut half (optional)
Assorted vegetable dippers

1. For yogurt cheese, line a yogurt strainer, sieve, or small colander
with 3 layers of 100%-cotton cheesecloth or a clean paper coffee
filter. Suspend lined strainer over a bowl. Spoon yogurt into
strainer. Cover with plastic wrap. Chill for at least 24 hours or up
to 48 hours. Remove from refrigerator. Discard liquid in bowl.

2. Transfer yogurt cheese to a medium bowl. Stir in feta cheese, the
chopped walnuts or pine nuts, dried tomatoes, oregano or marjoram,
salt, and pepper. Cover and chill for at least 1 hour or up 24 hours.
If desired, garnish with walnut half. Serve with assorted vegetable
dippers.

Makes 2 cups

Per Serving:
68 Calories, 4g Total Fat, 1g Saturated Fat, 8mg Cholesterol,
140mg Sodium, 5g Carbohydrate, 0g Fiber, 4g Protein

Exchanges: 1/2 Milk, 1/2 Fat

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