| 1 | c | chopped assorted olives (pitted) |
| 2 | clove | garlic (chopped) |
| 1 | tsp | olive oil |
| 4 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1 | tbsp | parsley (chopped) |
| 1 | tsp | freshly grated lemon zest |
| 1⁄4 | tsp | salt |
| 1⁄4 | tsp | pepper |
This rich and creamy dip is great with fresh vegetables or pita chips.
| 1 | c | chopped assorted olives (pitted) |
| 2 | clove | garlic (chopped) |
| 1 | tsp | olive oil |
| 4 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1 | tbsp | parsley (chopped) |
| 1 | tsp | freshly grated lemon zest |
| 1⁄4 | tsp | salt |
| 1⁄4 | tsp | pepper |
In a small sauté pan, lightly brown chopped garlic in olive oil over a medium high heat.
Gently fold in olives, garlic, parsley, lemon zest, salt and pepper into yogurt.
Using a layered cheesecloth, or a yogurt cheese maker, strain the whey from the mixture overnight.
Place in a small bowl, and serve with your favorite fresh vegetables or crackers.