Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Kathy Gunst
Recipe by Cooking Light January 1998

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

49 calories; calories from fat 31%; fat 1.7g; saturated fat 0.4g; mono fat 0.4g; poly fat 0.8g; protein 2.4g; carbohydrates 6g; fiber 0.8g; cholesterol 2mg; iron 0.3mg; sodium 38mg; calcium 60mg.
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