Walnut-Feta Yogurt Dip

Homemade yogurt cheese is the trick to this make-ahead party dip featuring feta cheese and zesty Mediterranean flavors. To make yogurt cheese, just drain yogurt of excess whey before use.”

Ingredients

4 cups plain low-fat or fat-free yogurt (see Tips)
½ cup crumbled feta cheese (2 ounces)
⅓ cup chopped walnuts or pine nuts, toasted (see Tips)
2 tablespoons snipped dried tomatoes (not oil-packed)
2 teaspoons snipped fresh oregano or marjoram or 1 teaspoon dried oregano or marjoram, crushed
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
Walnut half (optional)
Assorted vegetable dippers

Directions

1For yogurt cheese, line a yogurt strainer, sieve, or small colander with 3 layers of 100 percent cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer over a bowl. Spoon yogurt into strainer. Cover with plastic wrap. Chill for at least 24 hours or up to 48 hours. Remove from refrigerator. Discard liquid in bowl.
2Transfer yogurt cheese to a medium bowl. Stir in feta cheese, the chopped walnuts or pine nuts, dried tomatoes, oregano or marjoram, salt, and pepper. Cover and chill for at least 1 hour or up 24 hours. If desired, garnish with walnut half. Serve with assorted vegetable dippers.

Tips: Use yogurt that contains no gums, gelatin, or fillers. These ingredients may prevent the curd and whey from separating to make the yogurt cheese.
To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.