Recipe for Creamy Oregano Dip with Vegetables 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
3 cup Plain nonfat yogurt
2 tbl Chopped fresh oregano
1/2 tsp Dried oregano
1 tsp Grated lemon peel
1 tsp Fresh lemon juice
1/2 tsp Salt
1/2 tsp Pepper
1/8 tsp Cayenne pepper
2 x Heads Belgian endive, separated into spears
Instructions:
Instructions: 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.

Makes 6 Servings (About 1 3/4 Cups of Dip)

NOTES : For this easy starter, the nonfat yogurt is strained to a thick texture and then combined with oregano, lemon peel and cayenne.

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