Creamy Greek Olive and Feta Dip

By apachefreight

Ingredients

• 1-1/2 cups (12 oz.) plain low fat yogurt
• 1 teaspoon fresh lemon juice
• 1 tablespoon olive oil
• 1 small garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon oregano
• 1/4 cup diced seedless cucumber
• 1/4 cup diced ripe tomato
• 1/2 cup coarsely chopped Lindsay Greek Kalamata Pitted Olives
• 1/4 cup crumbled feta cheese
• 3 tablespoons minced red onion
• 1/4 cup chopped fresh mint leaves

Preparation

Step 1

In a blender, puree yogurt, lemon juice, olive oil, garlic, salt, pepper, and oregano until smooth. Pour into mixing bowl and fold in remaining ingredients. Refrigerate for at least one hour. Serve with toasted pita chips. Makes 12 servings, about 3 cups dip.