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Greek Fetos Cheese Herb Dip

Greek Fetos Cheese Herb Dip
  • 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

  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.

Products in this recipe

Sour Cream

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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