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Greek Garden Appetizer Recipe
Greek Garden Appetizer Recipe photo by Taste of Home
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Greek Garden Appetizer Recipe

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5 8 13
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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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 16 servings

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

Nutritional Facts

1/4 cup: 92 calories, 7g fat (5g saturated fat), 21mg cholesterol, 223mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 3g protein.

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.
Originally published as Greek Garden Appetizer in Simple & Delicious May/June 2006, p47

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer


Reviews for Greek Garden Appetizer

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Michelle Is Cooking User ID: 7065052 240974
Reviewed Jan. 3, 2016

"Delicious and festive looking! Everyone loved it."

MY REVIEW
SLkt User ID: 7382600 140275
Reviewed Aug. 22, 2013

"Everyone raved about this appetizer - did not use pita pockets rather served chips and

crackers"

MY REVIEW
carrie carney User ID: 1551037 157812
Reviewed May. 15, 2011

"So good! I made this for a party and everyone (even my father who claims not to like "green stuff") commented on how tasty this was. I couldn't find garden vegetable cr. cheese so I used a plain 8 ounce block mixed with a pkg. of dry vegetable soup/dip mix. I also spread a small container of hummus on top of the cheese mixture. I chopped the vegetables earlier in the day and mixed with a tbls. each of lemon juice and olive oil and used a slotted spoon to place mixture over the top just before serving. Also used garlic pita chips to seve with it. I have a communion party next week and plan on making again."

MY REVIEW
Amy the Midwife User ID: 2816815 207849
Reviewed Aug. 24, 2010

"I made this the day before so the flavors could blend and put the veggies on a few hours before. The ladies group I made it for LOVED it. Next time I may set the veggies on a paper towel before topping the dip or consider "sweating" the cucumbers with a little salt. A little veggie liquid pooled at the bottom of the pie plate as the evening progressed which made it look somewhat unappetizing."

MY REVIEW
Chris Recipes User ID: 2594387 138471
Reviewed Jun. 27, 2010

"Delicious, light, and simple. It's easy to make and great for summer parties."

MY REVIEW
kara waller User ID: 1429366 140274
Reviewed May. 25, 2010

"Very good! Tastes very authentic!"

MY REVIEW
cheriwinkle User ID: 1239361 158166
Reviewed May. 21, 2010

"This is a wonderful appetizer! I am just beginning to use Feta cheese and try Greek/Mediterranean dishes and loved this! I served it with pita chips available at my grocery store. Perfect. I made this the day before needed, so put the cream cheese layer on the serving dish and then the cukes and covered with plastic wrap. I added the tomato, onion and olive an hour before serving. Looked terrific and tasted the same!"

MY REVIEW
merry22 User ID: 2352575 83491
Reviewed Oct. 6, 2009

"Always a hit! I once found I didn't have any yogurt and replaced it with sour cream. It still turned out great!"

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