Creamy Oregano Dip With Vegetables

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Creamy Oregano Dip With Vegetables

 

3 cups plain nonfat yogurt

2 tablespoons chopped fresh oregano

1/2 teaspoon dried oregano

1 teaspoon grated lemon peel

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 12 ounce basket cherry tomatoes

 

Set strainer over 4-cup measuring cup. Line strainer with paper towel. Add

yogurt to strainer; chill until yogurt is thick (about 1 cup liquid will drain

from yogurt), at least 2 hours or overnight.

Turn yogurt out into medium bowl; discard paper towel and drained liquid. Add

chopped fresh and dried oregano, lemon peel, lemon juice, salt, pepper and

cayenne to yogurt and stir to blend. Cover and refrigerate to develop flavors,

at least 2 hours and up to 6 hours.

Place bowl with dip on platter. Surround with endive spears and cherry tomatoes

and serve.

Makes 6 servings.