Creamy Greek Olive and Feta Dip
by Lindsay Olives
1 1/2 cups (12 ounces) plain low-fat yogurt
1 teaspoon fresh lemon juice
1 tablespoon olive oil
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 cup diced seedless cucumber
1/4 cup diced ripe tomato
1/2 cup coursely chopped Lindsay Greek Kalamata Pitted Olives
1/4 cup crumbled feta cheese
3 tablespoons minced red onion
1/4 cup chopped fresh mint leaves
In a blender, puree yogurt, lemon juice, olive oil, garlic, salt, pepper, and oregano until smooth. Pur into mixing bowl and fold in remaining ingredients. Refrigerate for at least one hour. Serve with toasted pita chips.
Makes 12 servings, about 3 cups dip.
by Lindsay Olives
1 1/2 cups (12 ounces) plain low-fat yogurt
1 teaspoon fresh lemon juice
1 tablespoon olive oil
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 cup diced seedless cucumber
1/4 cup diced ripe tomato
1/2 cup coursely chopped Lindsay Greek Kalamata Pitted Olives
1/4 cup crumbled feta cheese
3 tablespoons minced red onion
1/4 cup chopped fresh mint leaves
In a blender, puree yogurt, lemon juice, olive oil, garlic, salt, pepper, and oregano until smooth. Pur into mixing bowl and fold in remaining ingredients. Refrigerate for at least one hour. Serve with toasted pita chips.
Makes 12 servings, about 3 cups dip.
