This is one of those recipes I found in a magazine that I pretty much knew that I would love, just by looking at the ingredients. I wasn't quite so sure what the rest of the family would think, but decided to try it anyway. Everyone ended up enjoying it and Glen, in particular, couldn't stop raving over the perfect blend of flavors it had. The only thing I would have done differently is to cut the tomatoes and cucumber into smaller pieces to make it a little easier to stay on the pita chip.
1 cup (8-oz.) plain yogurt
1 tsp. dried oregano
3/4 tsp. ground coriander
3/4 tsp. garlic powder
1/4 tsp. pepper
1 large tomato, seeded and chopped
5 pepperonicinis, sliced (I found these in a jar in the pickle/olive section of the grocery store)
1/2 cup pitted Greek olives, sliced
1 medium cucumber, seeded and diced
1/3 cup crumbled feta cheese
2 Tbs. minced fresh parsley
Pita chips or crackers
In a small mixing bowl, beat the cream cheese, yogurt, oregano, coriander, pepper, and garlic powder. Spread into a 9-inch pie plate. Top with tomato, pepperoncinis, olives, cucumber, and parsley, and feta cheese. Serve with pita chips. Yields 3-1/2 cups.