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.)