1 (6-oz.) container Plain Yogurt
1 tablespoon chopped fresh dill
1 teaspoon extra-virgin olive oil
1 teaspoon lemon juice
1 clove garlic, minced
4 oz. (1 cup) crumbled feta cheese
4 oz. (1 cup) shredded mozzarella cheese
1 cup diced peeled cucumber (1 small)
1 cup finely chopped tomato (1 large)
1/2 cup chopped pitted kalamata olives
1/8 teaspoon salt
1/8 teaspoon pepper
1 (11.5-oz.) pkg. (8 tortillas) Flour Tortillas for Burritos
In small bowl, mix all dipping sauce ingredients; set aside. In large bowl, mix feta cheese, mozzarella cheese, cucumber, tomato, olives, salt and pepper.
Heat 12-inch nonstick skillet over medium heat until hot. Sprinkle 1/2 cup cheese mixture onto half of each tortilla. Fold untopped half of each tortilla over cheese mixture; gently press down with spatula.
Cook quesadillas 3 at a time, in hot skillet about 2 minutes on each side, gently pressing down with spatula, until tortillas are lightly browned and crisp and cheese is melted. Remove from skillet; place on cutting board. Cut each quesadilla in half. Serve warm with dipping sauce.