Greek Garden Appetizer
1 carton (8 oz.) spreadable garden vegetable cream cheese
2 cups (8 oz.) crumbled feta cheese
¼ cup plain yogurt
½ teaspoon minced garlic
¼ teaspoon dried oregano
¼ teaspoon pepper
1 ½ cups chopped cucumber
1 cup chopped seeded tomatoes
¼ cup chopped green onions
2 tablespoons sliced ripe olives
Pita bread pockets, cut into wedges
In a large bowl, combine the cream cheese, feta, yogurt, garlic, oregano and pepper. Spread into a 9-inch pie plate. Sprinkle with cucumber, tomatoes, onions and olives. Serve with pita bread wedges. Refrigerate leftovers. Makes 4 cups.
1 carton (8 oz.) spreadable garden vegetable cream cheese
2 cups (8 oz.) crumbled feta cheese
¼ cup plain yogurt
½ teaspoon minced garlic
¼ teaspoon dried oregano
¼ teaspoon pepper
1 ½ cups chopped cucumber
1 cup chopped seeded tomatoes
¼ cup chopped green onions
2 tablespoons sliced ripe olives
Pita bread pockets, cut into wedges
In a large bowl, combine the cream cheese, feta, yogurt, garlic, oregano and pepper. Spread into a 9-inch pie plate. Sprinkle with cucumber, tomatoes, onions and olives. Serve with pita bread wedges. Refrigerate leftovers. Makes 4 cups.
This recipe came from a friend from church.
3 comments:
Sounds yummy.
ooh, sounds great (minus the onions of course) :)
There was a dip I tried that was incredible with some of the same ingredients:
Cream Cheese, sour cream, tiny amount of mayo, Parmesan, cheddar, olive, garlic, red pepper, parsley, maybe cilantro...i can't remember what all, but yum
Double yum - Btw - Sam's has some incredibly goody, crispy crackers - wheatgrain, no preservatives.
Hugs, Nana Z
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