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2/3 cup (100 grams) roughly crumbled feta
1/2 cup (140 grams) plain yogurt, preferably full-fat Greek yogurt
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh oregano leaves (or substitute parsley, dill, basil, or just about anything in your garden)
20 small green olives, pitted (about 1 1/4 cups)
Freshly ground black pepper, to taste
Cucumber slices, for serving
Celery sticks, for serving
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