4 (6-inch) whole wheat pita rounds, warmed and cut into wedges
How to Make It
Spoon Yogurt Cheese into a serving bowl, pressing lightly to flatten. Sprinkle cheese evenly with 1 teaspoon salt, sesame seeds, thyme, and marjoram; drizzle with olive oil. Serve with kalamata olives, cucumber slices, and warm whole wheat pita wedges.
Yogurt Cheese: Line a fine wire-mesh strainer with 3 layers of cheesecloth or 1 coffee filter. Place strainer over a bowl. Spoon 3 (8-ounce) containers plain yogurt into strainer. Cover with plastic wrap, and chill 24 hours. Remove yogurt cheese, discarding strained liquid. Prep: 5 min., Chill: 24 hrs.
Yum, yum, yum, yum, yum! I used a bottled "Greek Seasoning" mix in place of all the other herbs and it was delicious. I could not stop eating this dip (I am a big yogurt fan in general). This is so easy to make, I almosts can't believe how simple it is because it tastes so good. I can't wait to share this with my bellydance friends!!!
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