Recipe - Creamy Oregano Dip With Vegetables

3 cup Plain nonfat yogurt
2 tablespoon Chopped fresh oregano
One half teaspoon Dried oregano
1 teaspoon Grated lemon peel
1 teaspoon Fresh lemon juice
One half teaspoon Salt
One half teaspoon Pepper
1/8 teaspoon Cayenne pepper
2 Heads Belgian endive;
separated into spears
1 12ounce basket cherry
tomatoes

Set strainer over 4cup measuring cup. Line strainer with paper towel. Add
yogurt to strainer; chill until yogurt is thick (about 1 cup liquid will
drain from yogurt), at least 2 hours or overnight.

Turn yogurt out into medium bowl; discard paper towel and drained liquid.
Add chopped fresh and dried oregano, lemon peel, lemon juice, salt, pepper
and cayenne to yogurt and stir to blend. Cover and refrigerate to develop
flavors, at least 2 hours and up to 6 hours.

Place bowl with dip on platter. Surround with endive spears and cherry
tomatoes and serve.

Makes 6