This two layer dip is perfect for almost any occasion! Easy to prepare, easy to customize, and absolutely delicious with either pita bread or tortilla chips. The creamy mixture should be allowed to sit for a few hours minimum to let the flavors blend, overnight is ideal.
Original recipe makes 10 servings
2 (8 ounce) containers plain yogurt
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package feta cheese, drained and crumbled
3 cloves garlic, crushed
salt and pepper to taste
1 English cucumber, peeled and diced
5 roma (plum) tomatoes, seeded and chopped
5 green onions, chopped
1 (4 ounce) can sliced black olives
black pepper to taste
pita bread rounds, cut into triangles
3 hrs 20 mins
- In a bowl, stir together the yogurt, softened cream cheese, feta cheese, garlic, and salt and pepper to taste; mix until smooth.
- Spread mixture into a shallow serving or baking dish. Cover, and refrigerate for 3 hours, or overnight.
- To serve, scatter cucumber, tomatoes, green onion, and sliced olives on top, and season with pepper as desired. Spoon onto pita wedges.
Calories: 269 kcal
Carbohydrates: 23.9 g
Cholesterol: 48 mg
Fat: 15 g
Fiber: 1.7 g
Protein: 10.6 g
Sodium: 719 mg