Greek Dip
These days it goes without saying that every party needs a range of dips. It is the range and more importantly the quality of unique dips that separate the truly great from the adequate. The reason is simply because your guests will generally eat their main courses in a sitting while they will be partaking of your dips all party long.
Versatility and speed of preparation are the hallmarks of this Greek style dip. Whether as an appetizer or party dip you just can’t go wrong. We also use it along with sour cream as a topping with nachos. You might even consider tearing up some pita bread onto a baking tray and then placing it in an oven preheated to 300 degrees F to toast until the pita bread pieces become nice and crispy.
Ingredients
- 1 Block of Cream Cheese
- 1 Medium Bell Pepper
- ½ Cup of Feta Cheese
- ¼ Cup each of Plain Yogurt, Green Onions, Cucumber, Black Olives and Tomatoes
- 1 Clove of Garlic
- 2 Tablespoons each of Freshly Chopped Dill and Freshly Chopped Parsley
- 1 Teaspoon of Freshly Ground Black Pepper
Preparation
- Chop/dice the onions, cucumber, black olives, bell pepper, parsley and tomatoes and put into a mixing bowl. Mix well.
- In another mixing bowl add the cream cheese, the feta, the yogurt, the dill, the garlic and the freshly ground black pepper. Using a food processor, blender or by hand combine ingredients thoroughly until the mixture is uniform and smooth.
- Add in ¾ of the diced vegetable mixture and blend until the mixture becomes of fairly even texture and consistency
- Pour this mixture into a serving dish and spread evenly and then top with some of the fresh diced vegetable mixture
Tip: If not serving entire mixture as a single dip you may separate into a number of bowls, cover with plastic cling wrap and pop into the refrigerator to keep fresh for later distribution as and when required. Also cover and place any of the diced vegetables that have not yet been used into the refrigerator to keep fresh.
Enjoy!
