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8/17/2006

Oregano Dip with Vegetables

2 cups plain nonfat yogurt
1 cup real mayonnaise
2 tablespoons chopped fresh marjoram (or your favorite
oregano)
1/2 teaspoon dried oregano
1 teaspoon grated lemon peel
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon salt (optional)
1/8 teaspoon cayenne pepper

Combine the ingredients in a food processor, pulse blending briefly. Chill.

To serve: arrange carrot and celery sticks, endive leaves, jicama wedges, radishes and other favorite fresh vegetables, around a bowl of the dip and watch your guests make it disappear!

Makes 3 cups.

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