Two Layer Greek Dip
  • 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
  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.
  3. Cover, and refrigerate for 3 hours, or overnight.
  4. To serve, scatter cucumber, tomatoes, green onion, and sliced olives on top, and season with pepper as desired.
  5. Spoon onto pita wedges.
Original poster reported: "Plain yogurt and cream cheese blended with garlic and feta cheese, topped with tomatoes, cucumber, and black olives. Best with pita wedges." Recipe from