Greek Garden Appetizer
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 4 cups.
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 fantastic with pita pockets. —Del Mason, Martensville, Saskatchewan
Ingredients
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1 carton (8 ounces) spreadable garden vegetable cream cheese
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2 cups crumbled feta cheese
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1/4 cup plain yogurt
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1/2 teaspoon minced garlic
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1/4 teaspoon dried oregano
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1/4 teaspoon pepper
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1-1/2 cups chopped cucumber
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1 cup chopped seeded tomatoes
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1/4 cup chopped green onions
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2 tablespoons sliced ripe olives
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Miniature pita pockets
Directions
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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.
Nutrition Facts
1/4 cup: 92 calories, 7g fat (5g saturated fat), 21mg cholesterol, 223mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 3g protein.
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