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Gotthold Lessing

Creamy Oregano Dip With Vegetables

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CATEGORY CUISINE TAG YIELD
Belgian 6 Servings

INGREDIENTS

3 c Plain nonfat yogurt
2 T Chopped fresh oregano
1/2 t Dried oregano
1 t Grated lemon peel
1 t Fresh lemon juice
1/2 t Salt
1/2 t Pepper
1/8 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 9
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 195.4mg
Potassium: 78.7mg
Carbohydrates: 2.2g
Fiber: 1g
Sugar: <1g
Protein: <1g


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