Other Recipes

Yield

500 ml (2 cups)

Prep

10 minutes

Cooking

None

Print

Greek Fetos Cheese Herb Dip

Ingredients

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 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.