Two Layer Greek Dip recipe

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Ingredients

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

Nutrition Info

269.2 calories
carbohydrate: 23.9 g
cholesterol: 47.6 mg
fat: 15 g
fiber: 1.7 g
protein: 10.6 g
saturatedFat: 9 g
servingSize: -
sodium: 718.8 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

10 servings

Recipe Note

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.

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