Other Recipes

Yield

500 ml (2 cups)

Prep

10 minutes

Cooking

None

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Greek Feta Cheese Herb Dip

Ingredients

170 g (1 container) Saputo sundried tomato Feta 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 clovegarlic, minced

To tastefreshly ground pepper

Directions

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.