We think that once you make Mykonos Island Dip, you’ll return to it again and again as your go-to dip for crispy chips and crunchy vegetables. Summer’s best tomatoes and cucumbers add so much flavor to this dip. Inspired by a beautiful greek island, you’ll have raving fans in no time when you serve up this easy-to-make easy-to-love dipper. Leftovers are yummy tomorrow in a pita pocket with a little shredded romaine lettuce.
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, and 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
In a bowl, stir together 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, chopped olives and dill on top, and season with pepper as desired.