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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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This impressive dip is perfect for summer gatherings. Prepared with a flavored cream cheese, the mixture with feta and chopped cucumber and tomatoes is a snap to whip up and tastes great with pita pockets. The recipe is shared by Del Mason of Martensville, Saskatchewan. Ingredients:
1 carton (8 ounces) spreadable garden vegetable cream cheese |
2 cups (8 ounces) crumbled feta cheese |
1/4 cup plain yogurt |
1/2 teaspoon minced garlic |
1/4 teaspoon dried oregano |
1/4 teaspoon pepper |
1-1/2 cups chopped cucumber |
1 cup chopped seeded tomatoes |
1/4 cup chopped green onions |
2 tablespoons sliced ripe olives |
miniature pita pockets |
Directions:
1. In a large bowl, combine the cream cheese, feta, yogurt, garlic, oregano and pepper. Spread into a 9-in. pie plate. Sprinkle the cucumber, tomatoes, onions and olives over the cream cheese mixture. Serve with pita bread. Refrigerate leftovers. Yield: 4 cups.
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