Ingredients:

• 1 cup chopped assorted Mario olives, pitted
• 2 cloves garlic, chopped
• 1 teaspoon Bertolli olive oil
• 1 quart (32 oz) Stonyfield plain yogurt
• 1 tablespoon parsley, chopped
• 1 teaspoon freshly grated lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:

In a small saute pan, lightly brown chopped garlic in olive oil over a medium high heat. Gently fold in olives, garlic, parsley, lemon zest, salt and pepper into one quart of yogurt. Using a layered cheesecloth, or a yogurt cheese maker, strain the whey from the mixture overnight. Place in a small bowl, and serve with your favorite fresh vegetables or crackers.

Yields:

Approximately 2 cups of dip or 10 2oz servings

Nutrition Facts

Per Serving:

Calories 20; Calories from Fat 10; Total Fat 1g; Cholesterol 0mg; Total Carbohydrates 3g; Protein 2g