Post by chief_cook2 on Jun 12, 2003 8:28:10 GMT -6
1 c chopped assorted olives, pitted
2 clv garlic, chopped
1 t olive oil
1 qt plain yogurt
1 T parsley, chopped
1 t freshly grated lemon zest
1/4 t salt
1/4 t pepper
In a small saute pan, lightly brown chopped garlic in olive oil
over a medium high heat. Gently fold in olives, garlic, parsley,
lemon zest, salt and pepper into one quart of yogurt. Using a
layered cheesecloth, or a yogurt cheese maker, strain the whey
from the mixture overnight. Place in a small bowl, and serve with
your favorite fresh vegetables or crackers. Makes about 2 cups of
dip or 10 2oz servings.
This rich and creamy dip is great with fresh vegetables or pita
chips.
Nutritional information: 20 calories, 1 g fat, 2 g protein,
3 g carbohydrates, no cholesterol.