Two-Layer Greek Dip

By Bostoncook

CLBB-jabelt

Ingredients

• 2 containers plain yogurt (8 ounce)
• 1 package cream cheese (8 ounce) softened
• 1 package feta cheese (8 ounce) drained and crumbled
• 3 cloves garlic, crushed
• salt and pepper to taste
• 1 English cucumber, peeled and diced
• 5 Roma tomatoes, seeded and chopped
• 5 green onions, chopped
• 1 can sliced black olives (4 ounce)
• black pepper to taste
• pita bread rounds, cut into triangles

Details

Servings 10

Preparation

Step 1

1. In a bowl, stir together the yogurt, softened cream cheese, feta cheese, garlic, and salt and pepper to taste; mix
until smooth.

2. Spread mixture into a shallow serving or baking dish. Cover, and refrigerate for 3 hours, or overnight.

3. To serve, scatter cucumber, tomatoes, green onion, and sliced olives on top, and season with pepper as desired. Spoon onto pita wedges.

Notes: This was so, so, so good. Made the base the night before and followed recommendations to use red onions and kalamata olives. Just delicious.

Did not measure veggies - just sprinkled with enough to look "right"