Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 3 eaches | Garlic cloves, chopped |
| 6 ounces | Cream cheese |
| 6 ounces | Feta cheese |
| ¼ cup | Yoghurt |
| ¼ cup | Parsley, chopped, fresh |
| \N \N | Dill sprigs |
| 2 teaspoons | Oregano, dried |
| ¼ teaspoon | Cayenne or hot sauce |
| ¼ cup | Green olives, chopped |
| \N \N | Salt |
| \N \N | Pepper, freshly ground |
GARNISH
In a food processor or blender, place garlic and cheeses. Process until well combined. Add remaining ingredients, except olies, and precess everything together. Add olives combine with cheeses but leave everything slightly chunky. Taste, adding salt and pepper if needed. Place in crock and garnish with dill. Service this Green-inspired spread with pita toasts or cold shrimp. For a pretty presentation, spread it onto leaves of radicchio or form thin slices of prosciutto or form thin slices of prosciutto into cone shapes and fill them with the mixture. To use as a dip with vegetables, thin mixture with yoghurt. The spread will keep refrigerated for 5 days.