Feta-Herb Spread Recipe
- 1 (32 ounce) container low-fat or nonfat plain yogurt
- 1 clove garlic, crushed and peeled
- 1/2 teaspoon salt, or to taste
- 1 cup crumbled feta cheese
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons chopped fresh parsley
- 1 teaspoon dried oregano
- Line a sieve with cheesecloth and spoon in yogurt. Set the sieve over a bowl, leaving at least 1 inch clearance at the bottom. Cover and refrigerate for at least 8 hours or overnight.
- Place garlic on a cutting board, sprinkle with salt and mash into a paste with the side of a chef's knife. Transfer to a medium bowl. Add the drained yogurt (discard whey) and whisk until smooth. Stir in feta cheese, oil, parsley and oregano.
