HOT! HOT! HOT! If the summer heat is “getting” you, like us, its time for light dinners without turning on the oven or stove. Add some Pita Chips and a big platter of chopped raw veggies to this yummy and easy dip, and dinner is done!

Dill adds a lemony fresh zip to this easy, cool and creamy dip. Dill also has a significant amount of vitamin A and vitamin C, as well as trace amounts of folate, iron, and manganese. And dill has a good amount of calcium to help with bone loss. A great tasting dip as well as good benefits for your body!

Mykonos Island Dip

16 Ounces Greek Yogurt

8 Oz Soft Light Cream cheese, Room Temp

8 Oz Crumbled Feta cheese

3 Cloves Garlic, Grated

Sea Salt and Freshly Cracked Black Pepper to taste

1 English Cucumber, Peeled and Diced

5 Plum Tomatoes, Seeded and Chopped

5 Green Onions, Chopped

1 Cup Kalamata Olives, Chopped

½ Cup Chopped Dill

Step One In a bowl, stir together the yogurt, softened cream cheese, feta cheese, garlic, and salt and pepper to taste; mix until smooth.

Step Two Spread mixture into a shallow serving or baking dish. Cover, and refrigerate for 3 hours, or overnight.

Step Three To serve, scatter cucumber, tomatoes, green onion, chopped olives and dill on top, and season with pepper as desired.

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