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Greek Fetos Cheese Herb Dip

  • Prep
    10 min
  • Cook
    -
  • Servings
    500 ml (2 cups)

Greek Fetos 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

  1. In a food processor, puree the Fetos cheese, sour cream and mint. Fold in the oregano, marinated eggplant and garlic, and season with pepper.
  2. Serve with pita chips and/or assorted vegetables for dipping.

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