Easy, versatile and high in calcium. Spread on toast points, crackers, celery - you name it.
about 2 1/2 cups
32 ounces plain nonfat yogurt
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup feta cheese, crumbled
1 tablespoon extra virgin olive oil
2 teaspoons fresh flat leaf parsley, chopped
1. Drain yogurt in a sieve over cheesecloth overnight in the refrigerator. Mash the garlic, salt and pepper with a clean-bottomed saute pan. Combine all of the ingredients in a large bowl, stir to thoroughly incorporate and keep in the refrigerator until ready to serve.
(based on individual servings)
Total Fat: 1 g
Cholesterol: 4 mg
Sodium: 84 mg
Carbohydrates: 2 g
Protein: 2 g
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