Oregano & Lemon Dip

Ingredients:

• 3 cups plain non-fat yoghurt
• 2 tablespoons dried oregano
• 1 teaspoon grated lemon peel
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 2 heads whitlof
• 1 punnet cherry tomatoes
• 1 packet Grissini
• makes 6 servings

Directions:

For this easy starter, the non-fat yoghurt is strained to a thick texture and then combined with oregano, lemon peel and cayenne.

1. Set strainer over a bowl. Line strainer with paper towel and add yoghurt. Chill until yoghurt is thick about 1 cup liquid will drain from yoghurt) at least two hours or overnight.
2. Turn yoghurt out into medium bowl, discard paper towel and drained liquid.
3. Add chopped fresh and dried oregano, lemon peel, lemon juice, pepper and cayenne to yoghurt and stir to blend. Cover and refrigerate to develop flavours, at least two hours.
4. Place bowl with dip on platter. Surround with whitlof, cherry tomatoes, grissini and serve.