Can you say YUMMM!!! I got this recipe out of my new Taste of Home magazine. It was so easy to make, and very very yummy!
8oz Garden Vegetable cream cheese
2 cups (8 oz) crumbled feta cheese (couldn't find 8oz pkg so used 6oz)
1/4 cup plain yogurt - (yes... plain not vanialla... plain)
1/2 tsp minced garlic (DO NOT substitue with garlic powder... use the fresh... if you don't like garlic, use 1/4 tsp)
1/4 tsp dried oregano
1/4 tsp pepper
1 1/2 cups chopped cucumber
1 cup chopped seeded tomatoes (next time I will use more tomatoes)
1/4 cup chopped green onions
2 Tbs sliced ripe olives (or if you are like me, thats not enough... add more)
Miniature Pita Pockets (i used regular pita pockets halved then cut each half into thirds)
Yields 4 cups
Combine cream cheese, feta, yogurt, garlic, oregano and pepper. Spred into a 9" pie plate . Sprinkle the cucumbers, tomatoes, onions and olives over the cream cheese mixture. Serve with pita bread. Refrigerate leftovers. Serve with pita bread. Refrigerate leftovers.