Recipe by spatchcock
Prep time is straining time for yogurt, and cook time is the time you should allow for the flavors to combine in the fridge.
- 3 cups plain nonfat yogurt
- 2 tablespoons chopped fresh oregano
- 1⁄2 teaspoon dried oregano
- 1 teaspoon grated lemon, rind of
- 1 teaspoon fresh lemon juice
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄8 teaspoon cayenne pepper
- 2 heads Belgian endive, separated into spears
- 1 pint cherry tomatoes
Directions See How It's Made
- 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.