- 8 oz. cream cheese, softened
- 1 c. Greek yogurt
- 1 T. Fox Point seasoning
- 1 T. dry dill
- 2 whole scallions, bottoms removed, peeled, and then chopped finely
- ½ seedless cucumber, finely chopped
- 1 whole lemon, juiced
- 3 cloves garlic, minced
- Salt and pepper to taste
- ½ c. crumbled feta
- 1 c. cherry tomatoes, halved
- ½ c. kalamata olives, pitted
- ½ cucumber, sliced thin in quarters
- 2 T. olive oil
In a food processor, combine the cream cheese, yogurt, Fox Point, fill, scallions, finely chopped cucumber, lemon juice, garlic, salt, and pepper. Process until smooth and spread into the bottom of a shallow, wide dish (a pie plate works well for this).
Top the cream cheese mixture with the feta, tomatoes, olives, and quartered cucumber. Drizzle with the olive oil.
Serve immediately with pita, veggies, or chips.
- Yields: 8-10 servings
- Preparation Time: 15 minutes
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