Feta Cheese and Sour Cream Dip, 3 Ways
-
- Prep
- 10 min (per dip)
-
- Total
- 20 min
-
- Serving
- 6-8 per dip
Ingredients
Basic Dip Recipe
- 250 mL (1 cup) Saputo Feta cheese
- 250 mL (1 cup) Neilson sour cream
Dip #1: Greek Herb
- 1 basic dip recipe
- 125 mL (1/2 cup) fresh mint, washed and spun dry
- 5 mL (1 tbsp) fresh oregano, washed and spun dry
- 250 mL (1 cup) marinated eggplant, drained and finely chopped
- 1 clove garlic, minced
- Ground pepper to taste
Dip #2: Roasted Pepper
- 1 basic dip recipe
- 1 clove garlic, minced
- 250 mL (1 cup) roasted red pepper preserves, drained and coarsely chopped
- 5 mL (1 tsp) fresh thyme
- Zest and juice of 1 lemon
- Salt and pepper to taste
Dip #3: Avocado Lime
- 1 basic dip recipe
- 1 ripe avocado, pitted and peeled
- 250 mL (1 cup) roasted red pepper preserves
- Zest and juice of 1 lime
- 30 mL (2 tbsp) fresh coriander, washed and spun dry
- 5 mL (1 tsp) jalapeño pepper, minced
- 2 green onions, minced
- 15 mL (1 tbsp) crumbled Saputo Feta cheese, to garnish
Directions
Basic Dip
- In a food processor, combine Feta cheese and sour cream until smooth and even.
Dip #1: Greek Herb
- Mix together all ingredients in a large bowl until thoroughly combined. Season with ground pepper.
- Serve with raw vegetables or grilled meat skewers.
Dip #2: Roasted Pepper
- Fully combine all ingredients in a food processor.
- Serve with slices of bread toasted on the barbecue.
Dip #3: Avocado Lime
- Fully combine all ingredients in a food processor.
- Garnish with crumbled Feta cheese.
- Serve with corn tortillas and raw vegetables.
- Prep
- 35 min
- Total
- 1 h 5 min
Chickpea and Kale Bowl
- Prep
- 5 min (+12 HOURS OVERNIGHT)
- Total
- 12 h 5 min
Overnight Muesli with Cottage Cheese and 4 Fruits
- Prep
- 10 min
- Total
- 10 min
