1. Line a sieve with cheesecloth and spoon in yogurt. Set the sieve over a bowl, leaving at least 1 inch clearance at the bottom. Cover and refrigerate for at least 8 hours or overnight.
2. Place garlic on a cutting board, sprinkle with salt and mash into a paste with the side of a chef's knife. Transfer to a medium bowl. Add the drained yogurt (discard whey) and whisk until smooth. Stir in feta cheese, oil, parsley and oregano.
Calories 65 Carbohydrates 4 Fat 3 Saturated fat 1
Mono unsaturated fat 1 Protein 4 Cholesterol 7 Fiber 0 Potassium 83
This recipe has been added to the following public cookbooks:
Jan's Europe Cooking,
Warren's Cookbook
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Find dozens of delicious and nutritious recipes with fresh fruits and vegetables from EatingWell - from Grilled Eggplant Panini to Corn Broccoli Calzones - plus quick fruit desserts to top your meal.
