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Ingredientes
- 3 c. Plain nonfat yogurt
- 2 Tbsp. Minced fresh oregano
- 1/2 tsp Dry oregano
- 1 tsp Grated lemon peel
- 1 tsp Fresh lemon juice
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/8 tsp Cayenne pepper
- 2 x Heads Belgian endive, separated into spears
- 1 x 12-oz basket cherry tomatoes
Direcciones
- Set strainer over 4-c. measuring c.. Line strainer with paper towel. Add in yogurt to strainer; refrigeratetill yogurt is thick (about 1 c. liquid will drain from yogurt), at least 2 hrs or possibly overnight.
- Turn yogurt out into medium bowl; throw away paper towel and liquid removed liquid.
- Add in minced fresh and dry oregano, lemon peel, lemon juice, salt, pepper and cayenne to yogurt and stir to blend. Cover and chill to develop flavors, at least 2 hrs and up to 6 hrs.
- Place bowl with dip on platter. Surround with endive spears and cherry tomatoes and serve.
- Makes 6 Servings (About 1 3/4 C. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 6 servings | |
| Calories 79 | |
| Calories from Fat 36 | 46% |
| Total Fat 4.11g | 5% |
| Saturated Fat 2.6g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 250mg | 10% |
| Potassium 213mg | 6% |
| Total Carbs 6.67g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 5.79g | 4% |
| Protein 4.4g | 7% |
