 Feta-Mint Dip with Yogurt (P2)
Feta-Mint Dip with Yogurt (P2)
1 cup plain low-fat yogurt
1/2 cup mayonnaise
2 ½ ounces low-fat feta cheese, crumbled (1/2 cup)
1/4 cup chopped fresh mint leaves
2 medium scallions, roughly chopped
2 teaspoons juice from 1 lemon
Place yogurt in a fine-mesh strainer or cheese-cloth lined colander set over bowl. Cover with plastic wrap and refrigerate 8 to 24 hours; discard liquid in bowl.
Process all ingredients in food processor until smooth and creamy, about 30 seconds. Refrigerate for at least one hour to allow flavors to blend.
Serve cold with crudités. (Raw vegetables of your choice) | 
05-03-2007
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