Ripe Green Olive Drip with Pita Wedges

1 (8 oz.) package cream cheese, softened
1/4 cup Delizia Extra Virgin Olive Oil
1/8 cup Delizia Oregano Balsamic Vinegar
2 tsp Galena Garlic Italian Seasoning
1 tbsp chopped fresh oregano or parsley
1 clove garlic, minced
1 cup chopped green ripe pitted olives
1 plum tomato, chopped
1/2 cup finely chipped spinach
1/4 cup shredded parmesan cheese
1/4 cup crumbed feta or goat cheese
freshly ground black pepper
6 (6 inch) whole wheat or white pita bread rounds
2 tbsp Delizia Butter Extra Virgin Olive Oil

Whisk together the balsamic, oil and Italian spices into a vinaigrette. Combine cream cheese, vinaigrette made from oregano balsamic, extra virgin olive oil, Italian spices, oregano, and garlic until well combined. Stir on olives, tomato, spinach, and both cheeses, mix well. Season to taste with pepper. Chill at least 30 minutes or overnight.
Heat broiler. Place pita bread rounds on a large cookie or baking sheet. Brush both sides lightly with melted butter, broil 4-5 inches from heat source until golden brown about 4 minutes. Turn, continue broiling until second side is golden brown, 3-4 minutes. Cut each pita into 8 wedges. Serve olive dip with pita wedges.

NOTES: you may use purchased pita chips or crackers in place of the pita bread rounds.

Makes 12 servings