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© Meredith Corporation. All rights reserved. Used with permission.
To prepare yogurt for the dip, line a strainer or small colander with three layers of 100%-cotton cheesecloth or a clean paper coffee filter. Suspend the lined strainer over a bowl. Spoon in yogurt. Cover with plastic wrap and refrigerate for at least 24 hours and up to 48 hours. Remove from refrigerator; discard liquid in bowl.
Transfer the yogurt cheese to a medium bowl. Stir in feta, walnuts (or pine nuts), sun-dried tomatoes, oregano, salt and pepper. Cover; refrigerate for at least 1 hour and up to 24 hours. To serve, top with walnut halves, if desired. Serve with vegetable dippers.