This rich and creamy dip is great with fresh vegetables or pita chips.
- 1 c chopped assorted olives (pitted)
- 2 cloves garlic (chopped)
- 1 t olive oil
- 4 c Stonyfield Organic Low Fat Plain Yogurt
- 1 T parsley (chopped)
- 1 t freshly grated lemon zest
- 1/4 t salt
- 1/4 t pepper
Calories from Fat:
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.