TWO LAYER GREEK DIP

2 (8 ounce) containers plain yogurt
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package feta cheese, drained and crumbled
3 cloves garlic, crushed
salt and pepper to taste
1 English cucumber, peeled and diced
5 roma (plum) tomatoes, seeded and chopped
5 green onions, chopped
1 (4 ounce) can sliced black olives
black pepper to taste
pita bread rounds, cut into triangles

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, and sliced olives on top, and season with pepper as desired.

Spoon onto pita wedges.

Yield: 10 servings