Creamy Yogurt Oregano Dip

This would make a great sauce for falafel, hamburgers, or just crackers/vegetables as dip delivery devices. This recipe can be halved.

• 2 Cups Plain Lowfat Greek (strained) yogurt (see note below)
• 2 tablespoons chopped fresh oregano
• 1/2 teaspoon dried oregano
• 1 teaspoon grated lemon peel
• 1 teaspoon fresh lemon juice
• 1 small onion, finely chopped (or two green onions) juice from 1 garlic clove, (I used a microplane, you can also try a garlic press and just add the juice)
• 2 quick dashes of Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne pepper

Mix all ingredients together. Cover and refrigerate to develop flavors, at least 2 hours and up to 6 hours. Serve as a thick sauce for lamb burgers, falafel, as a dip plate, etc.

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

Greek Yogurt Note: it’s a strained therefore thicker yogurt. You can use nonfat or full fat if you like. Trader Joe’s sells a Greek brand and their own brand of Greek yogurt. You can make your own too: 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.

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