Skip to Content

Greek Fetos Cheese Herb Dip

  • Prep
    10 min
  • Total
    10 min
  • 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

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

You may also like these recipes

  • Prep
    10 min
  • Total
    20 min

Extra-Chocolatey Hot Chocolate

  • Prep
    25 min
  • Total
    40 min

7-Layer Vegetable Dip

  • Prep
    10 min
  • Total
    15 min

Ghostly Vanilla Milkshake