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Prep Time
10 Mins
Stand Time
15 Mins
Chill Time
1 Hour
Yield
Makes 2 1/2 cups (serving size: 1/4 cup)
Van Chaplin

How to Make It

Step 1

Line a fine wire-mesh strainer with a coffee filter. Place strainer over a bowl. Spoon yogurt into strainer. Let stand 15 minutes. Spoon yogurt into a medium bowl, and discard strained liquid.

Step 2

Pat bell peppers dry with paper towels. Stir peppers, feta cheese, chopped fresh dill, Greek seasoning, and garlic into yogurt. Cover and chill at least 1 hour. Store in an airtight container in refrigerator up to 3 days. Serve with pita chips.

Step 3

Note: Nutritional analysis does not include chips.

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