Creamy Yogurt-and-Walnut Dip

recipe

Yield:

1 cup (serving size: 1 tablespoon dip and 1 pita wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 49
Caloriesfromfat 31 %
Fat 1.7 g
Satfat 0.4 g
Monofat 0.4 g
Polyfat 0.8 g
Protein 2.4 g
Carbohydrate 6 g
Fiber 0.8 g
Cholesterol 2 mg
Iron 0.3 mg
Sodium 38 mg
Calcium 60 mg

Ingredients

2 cups plain low-fat yogurt
2 garlic cloves, minced
1/4 cup finely chopped walnuts
1/8 teaspoon salt
1/8 teaspoon pepper
Dash of hot sauce
2 (6-inch) pitas, each cut into 8 wedges

Preparation

Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges of bowl. Spoon yogurt into colander, and cover loosely with plastic wrap; refrigerate yogurt 12 hours. Spoon yogurt cheese into bowl, and discard liquid.

Stir in minced garlic, chopped walnuts, salt, pepper, and hot sauce, and let mixture stand 15 minutes. Serve dip with pita wedges.

Kathy Gunst,

Cooking Light

January 1998
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