In theory, I like yogurt. When I eat it, I enjoy it. When I go to the grocery store, I always buy it. I buy it when I have more than enough in my refrigerator to eat for breakfast or the occasional snack. If you live alone and like to cook, it’s probably not a foreign conundrum — throwing out a half-used, wilted bunch of basil before you can get around to making pesto or tossing two-thirds of a lasagne because you can’t stand the sight of it anymore.
Though there are plenty of ways to consume everyone’s favorite protein-packed dairy product – in chilled cucumber avocado soup, shrimp salad with dill and cucumber, turkey meatballs with basil and cranberries – I still seem to wind up scrambling to use up my containers of Fage days before their expiration dates.
It was an excess of Greek yogurt that led me to make a dip for no reason. A dip that had no intended purpose when I whipped it up but wound up playing double duty: appetizer before dinner with a friend and as a cracker spread on a picnic.
I would recommend making this a day in advance, as it gives the flavors a chance to blend. The first time I tried it, it was a little bit too acidic from the tomatoes, oil and lemon but after it sat in the fridge for a day it was a lot more balanced…and pretty popular, if I do say so myself.
- 4 ounces crumbled Feta
- 1 cup low-fat Greek yogurt
- ½ cup chopped oil-packed sun-dried tomatoes, drained
- 1 teaspoon fresh lemon juice
- Salt and black pepper
- Crackers, for serving
- In a medium bowl, mash together the Feta, yogurt, lemon juice and 2 tablespoons of the oil from the tomatoes until mostly smooth. Mix in the sun-dried tomatoes and season with ½ teaspoon salt and ¼ teaspoon pepper. Serve with the crackers of your choice.