Two Layer Greek Dip

8 ozs plain yogurt

8 ozs cream cheese (not spreadable)

8 ozs feta cheese (drained and crumbled)

2 cloves garlic cloves (crushed)

salt & pepper to taste

1/2 cup english cucumber (peeled and diced)

1/2 Cup plum tomatoes (roma, seeded and chopped) - I used Red Pepper instead

1/4 Cup green onion (chopped)

4 ozs black olive (I left them off)

black pepper (taste) 

 

	In a food processor, process the yogurt, softened cream cheese, feta cheese, garlic, and salt and pepper to taste; mix until smooth.
	Spread mixture into a shallow serving or baking dish. Cover, and refrigerate for 3 hours, or overnight.
	To serve, scatter cucumber, tomatoes, green onion, and sliced olives on top, and season with pepper add desired. Serve with pita, crackers or veggies