| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Belgian |
|
6 |
Servings |
INGREDIENTS
| 3 |
c |
Plain nonfat yogurt |
| 2 |
tb |
Chopped fresh oregano |
| 1/2 |
ts |
Dried oregano |
| 1 |
ts |
Grated lemon peel |
| 1 |
ts |
Fresh lemon juice |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/8 |
ts |
Cayenne pepper |
| 2 |
|
Heads Belgian endive; separated into spears |
| 1 |
|
12-ounce basket cherry tomatoes |
INSTRUCTIONS
Set strainer over 4-cup measuring cup. Line strainer with paper towel. Add
yogurt to strainer; chill until yogurt is thick (about 1 cup liquid will
drain from yogurt), at least 2 hours or overnight.
Turn yogurt out into medium bowl; discard paper towel and drained liquid.
Add chopped fresh and dried oregano, lemon peel, lemon juice, salt, pepper
and cayenne to yogurt and stir to blend. Cover and refrigerate to develop
flavors, at least 2 hours and up to 6 hours.
Place bowl with dip on platter. Surround with endive spears and cherry
tomatoes and serve.
Makes 6 Servings (About 1 3/4 Cups of Dip)
NOTES : For this easy starter, the nonfat yogurt is strained to a thick
texture and then combined with oregano, lemon peel and cayenne.
Recipe by: Bon Appétit June 1997
Posted to recipelu-digest by "bunny" <layla696@ix.netcom.com> on Feb 28,
1998
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