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- Prep
- 10 min
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- Total
- 10 min
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- Serving
- 500 mL (2 cups)
Greek Fetos Cheese Herb Dip
Ingredients
- 170 g (1 container) Saputo sundried tomato Fetos cheese
- 250 mL (1 cup) Dairyland 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 garlic clove, minced
- to taste: freshly ground pepper
- For dipping: pita chips and/or raw vegetables
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.
