Creamy Oregano Dip With Vegetables

Recipe Ingredients

3 cups	711ml	Plain nonfat yogurt
2 tablespoons	30ml	Chopped fresh oregano
1/2 teaspoon	2.5ml	Dried oregano
1 teaspoon	5ml	Grated lemon peel
1 teaspoon	5ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/8 teaspoon	0.6ml	Cayenne pepper
2		Belgian endive - separated into
		Spears
1		Basket cherry tomatoes

Recipe Instructions

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 (about 1 3/4 cups of dip).

Source:
Bon Appetit June 1997

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