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Creamy Oregano Dip with Vegetables
By Chef Andrew Faulkner

Creamy Oregano Dip with Vegetables


3 cups Plain Non-Fat Yogurt
2 tablespoons Oregano chopped
1/2 teaspoon Dried Oregano
1 teaspoon Lemon Peel grated
1 teaspoon Organic Lemon juice
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/8 teaspoon Cayenne Pepper
2 heads Belgian Endive separated into spears
12 ounces Cherry Tomato


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.

Servings: 30