1 (3 ounce) package cream cheese
1 (3 ounce) bag condensed cream of mushroom soup
1 tablespoon butter
1 cup chopped onion
1 cup chopped celery
4 eggs
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
3 cups milk
1/2 cup plain yogurt
1 tablespoon butter
1 1/2 teaspoons olive oil
1/4 teaspoon dried basil
In a medium bowl, blend cheese, soup, onion, celery, eggs, lemon juice, garlic powder, oregano and milk. Mix well and refrigerate at least 30 minutes before serving.
Meanwhile, in a small bowl, mix yogurt, butter, olive oil, basil and lemon juice. Place over medium heat in a small saucepan. Mix well, and cook, stirring occasionally, until the mixture is thickened. Remove from heat and stir in the tomato mixture. Serve hot.
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