Creamy Greek Olive and Feta Dip

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Creamy Greek Olive and Feta Dip

& nbsp;

12 ounces plain yogurt

1 teaspoon fresh lemon juice

1 tablespoon olive oil

1 small garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon oregano

1/4 cup diced seedless cucumber

1/4 cup diced ripe tomatoes

1/2 cup roughly chopped Kalamata olives, drained

1/4 cup crumbled feta cheese

3 tablespoons minced red onion

1/4 cup chopped fresh mint leaves

& nbsp;

In a blender, puree yogurt, lemon juice, olive oil, garlic, salt, pepper, and

oregano until smooth. Pour into mixing bowl and fold in remaining ingredients.

Refrigerate for at least one hour. Serve with toasted pita chips.

Makes about 3 cups.