Greek Salad Appetizer by Tana Thompson

Greek Salad Appetizer  by Tana Thompson

1       8oz spreadable garden vegetable cream cheese

1       container of feta cheese (crumble)

¼    cup sour cream

½    tsp minced garlic

½    tsp pepper

½    tsp dried oregano

1 ½ cup peeled chopped cucumbers

1       cup choipped tomatoes

¼    cup chopped green onions

2       Tbl spoon black olives

3      

In large bowl combine cream cheese, feta, sour cream, garlic, oregano, pepper

Spread in bottom of 9” pie plate

Sprinkle with cucumbers, tomatoes, green onions, olives

Serve with pita bread, triscuts, wheat thins.