Two Layer Greek Dip

Name: Two Layer Greek Dip
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

11 ingredients

3 steps

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

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.