Greek Fetos Cheese Herb Dip
-
- Prep
- 10 min
-
- Total
- 10 min
-
- Serving
- 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
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!
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