Greek Fetos Cheese Herb Dip

Name: Greek Fetos Cheese Herb Dip
Prep time: 10 min
Total time: 10 min
Yield: 500 mL (2 cups)
Ingredients: 170 g (1 container) Saputo sundried tomato Fetos cheese; 250 mL (1 cup) Scotsburn sour cream; 125 mL (½ 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

Prep

10 min
Total

10 min
Serving

500 mL (2 cups)

Greek Fetos Cheese Herb Dip

Ingredients

170 g (1 container) Saputo sundried tomato Fetos cheese
250 mL (1 cup) Scotsburn sour cream
125 mL (½ 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.

Products in this recipe

Sour Cream

Add a little zip to your dips, baked potatoes and casseroles with the fresh tanginess of a tried-and-true favourite: our sour cream!

Greek Fetos Cheese Herb Dip

Greek Fetos Cheese Herb Dip

Ingredients

Directions

Products in this recipe

Sour Cream

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