Greek Salad Dip

As usual…haha…this recipe is just written on a piece of paper & I have had it for over 30 years! I love going through my recipe binders & deciding to make some of the older recipes!

I used some low fat options to make this dip… the original recipe if for sour cream but I used non-fat greek yogurt… the cream cheese I used was low fat cream cheese. The dip is topped with lots of chopped up tomatoes, cucumbers & peppers.

This is easy to make, you can use a food processor to mix up or I bet even a blender if you don’t have a food processor

Here is the recipe *** I do not know the original source of this recipe

Ingredients

For the Dip

2 8 oz pkg of low fat cream cheese, cut into chunks

8 oz of feta cheese, crumbled

1/2 cup greek yogurt

1 tsp dried oregano

1/2 tsp crushed red pepper

1/4 tsp garlic powder or 1 clove of fresh garlic minced

Toppings for the Dip

1 small tomato, finely chopped

2 green onions, chopped

1/2 small cucumber..*** I used a 3-4 inch chunk of an english cucumber

1/2 red pepper…. I used red pepper but you can use any colour pepper you like

10-12 or more….Pitted chopped Kalamata olives

To serve you will need some mini pitas or pita chips

Method

I put the dip into a pie plate because a shallow bowl works well here

1. Combine all of the dip ingredients in the bowl of a food processor, mix well, scraping down the sides of the bowl as needed to ensure all of the ingredients are well mixed
2. Place the dip into the serving dish
3. i combined the chopped tomato, green onion, cucumber & pepper together, then put them on top of the dip. Then I sprinkled on the chopped olives & I sprinkled a bit of dried parsley overtop but that isn’t necessary
4. Store in fridge until ready to eat!
5. Serve with mini pitas and or pita chips or crackers

Enjoy!

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