Try this Creamy Oregano Dip with Vegetables recipe, or contribute your own.
Suggest a better descriptionSet 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) NOTES : For this easy starter, the nonfat yogurt is strained to a thick texture and then combined with oregano, lemon peel and cayenne. Recipe by: Bon App?tit June 1997 Posted to recipelu-digest by "bunny"
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 79 | ||
Calories from Fat: 17 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.3mg | 2 % | |
Sodium 85.2mg | 3 % | |
Potassium 295.4mg | 8 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 8.9g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 79
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