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.