Greek Garden Appetizer Recipe

Nutrition Facts

  • One serving:
  • (1/4 cup)
  • Calories:
  • 92
  • Fat:
  • 7 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 21 mg
  • Sodium:
  • 223 mg
  • Carbohydrate:
  • 2 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g


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Greek Garden Appetizer

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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.

SERVINGS: 16

CATEGORY: Appetizer

METHOD:

TIME: Prep/Total Time: 15 min.

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:

In a large bowl, combine the cream cheese, feta, yogurt, garlic, oregano and pepper. Spread into a 9-in. pie plate. Sprinkle with cucumber, tomatoes, onions and olives. Serve with pita bread. Refrigerate leftovers. Yield: 4 cups.

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