Creamy Greek Salad Dressing

3 cloves garlic

4 anchovy fillets in olive oil

2 tbls. red wine vinegar

1 tsp. dried oregano

1 cup extra virgin olive oil

½ cup plain yogurt

Freshly ground black pepper to taste

8 ozs. feta cheese, crumbled

1. In food processor, blend garlic, anchovies, vinegar, oregano and olive oil until smooth, 30 to 40 seconds.

2. Add yogurt and blend a few seconds longer. Remove to bowl and add pepper and feta cheese.

3. Refrigerate at least 3 hours before serving. Will keep refrigerated for weeks. Serve over fresh lettuce, tomatoes, cucumbers and sliced kalamata olives or salad of your choice.