Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          plain nonfat yogurt
   2      tablespoons   chopped fresh oregano
     1/2  teaspoon      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         Belgian endive -- separated into
                        spears
   1      12 ounce      basket cherry tomatoes

Preparation:

Set strainer over 4-cup 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 Servings (about 1 3/4 cups of dip).