Ingredients
1 carton (8 ounces) spreadable garden vegetable cream cheese2 cups crumbled feta cheese1/4 cup plain yogurt1/2 teaspoon minced garlic1/4 teaspoon dried oregano1/4 teaspoon pepper1-1/2 cups chopped cucumber1 cup chopped seeded tomatoes1/4 cup chopped green onions2 tablespoons sliced ripe olivesMiniature pita pockets
Preparation
In a large bowl, combine the cream cheese, feta, yogurt, garlic, oregano and pepper. Spread into a 9-in. pie plate. Sprinkle the cucumber, tomatoes, onions and olives over the cream cheese mixture. Serve with pita bread. Refrigerate leftovers.
