I love chips and dip. That’s why once in a while I like to come up with different dips and experiment. This is inspired from my childhood when, especially during the summer, when tomatoes are at their finest, we had a simple tomato-cucumber salad with some feta and hot bread. What a delight! This is the dip version of that with all the fresh veggies, the feta and of course the chips. Yum! Enjoy!
-8 oz garden vegetable cream cheese, at room temperature
-1/4 cup plain yogurt (Greek works fine too)
-8 oz crumbled feta cheese
-1 garlic clove, finely minced
-1/2 tsp pepper
-1 cucumber, peeled and diced
-2 tomatoes, chopped
-4 green onions, cleaned and chopped
-1/2 cup kalamata olives, pitted and halved
Mix the cream cheese, yogurt, feta, garlic and pepper. Pour mixture on bottom of serving dish. Top with the cucumber, tomatoes, onions and olives.
Scoop up with chips and enjoy!