500 ml (2 cups)
Greek Fetos Cheese Herb Dip
|170 g (1 container)||Saputo sundried tomato Fetos cheese|
|250 ml (1 cup)||Neilson sour cream|
|125 ml (1/2 cup)||fresh mint leaves|
|5 ml (1 tsp)||fresh oregano, finely chopped|
|250 ml (1 cup)||preserved marinated eggplant, drained and roughly chopped|
|1 clove||garlic, minced|
|To taste||freshly ground pepper|
In a food processor, puree the Fetos cheese, sour cream and mint. Fold in the oregano, marinated eggplant and garlic, and season with pepper.
Serve with pita chips and/or assorted vegetables for dipping.