Thursday, February 4, 2010

Feta Dip

This dip tastes like spring. We modified the original recipe (from Ellie Krieger’s So Easy cookbook) just a teeny bit.

5 oz. crumbled low-fat feta cheese

4 tbsp fat-free plain yogurt

2 tablespoons lemon juice

2 tsp dried oregano (plus more to taste)

1 heaping tsp finely grated lemon zest

1. Combine all ingredients, mashing big chunks of feta with a fork.

2. Start dipping. (Suggested dip-ables: cucumbers, carrots, celery or sturdy crackers like Mary’s Gone Crackers original seed crackers.)

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