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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.
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