The original recipe for this yummy dip came from our local newspaper. I changed it up quite a lot – a great dip for veggies or a spread on flat bread or crackers. If you read my blog, you will know I use dripped Yogurt, or Yogurt cheese often – it is such a great replacement for cream cheese.
2/3 cup of Yogurt Cheese (drip for 48 hours)
1/2 cup chopped roasted Walnut pieces
3 rounded Tblsp. real Mayonnaise
juice from a quarter slice of fresh Lemon
2 finely minced garlic cloves
3 Tbslp. minced fresh Basil
1/2 tsp. minced fresh Rosemary
1 Tblsp. minced fresh Flat Leaf Italian Parsley
1/2 cup of crumbled Feta Cheese
salt and fresh cracked Pepper to taste
Place the walnuts in a small skillet over medium heat and lightly toast about 3-4 minutes.
Finely mince the garlic, basil, rosemary, and place in a bowl. Add in the yogurt cheese, lemon juice and the mayonnaise mixing well. Then add in the cooled walnut pieces, feta cheese, salt and fresh cracked pepper. Mix well to combine all of the ingredients and serve with fresh vegetables, crackers or flat bread. Refrigerate for one hour so all the flavors will come together.