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Greek Garden Appetizer Recipe

Greek Garden Appetizer Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Greek Garden Appetizer

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MY REVIEW
Reviewed Jan. 3, 2016

"Delicious and festive looking! Everyone loved it."

MY REVIEW
Reviewed Aug. 22, 2013

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

crackers"

MY REVIEW
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
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
Reviewed Jun. 27, 2010

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

MY REVIEW
Reviewed May. 25, 2010

"Very good! Tastes very authentic!"

MY REVIEW
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
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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Wine Pairings

Medium-Bodied White Wine

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