Recipe #6776
Greek Fetos Cheese Herb Dip
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 0 min |
| Total: | 10 min |
2 tasses (500 mL)
servings
servings
| Category: | Appetizers |
| Subcategory: | Dips |
| Source: | Saputo |
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Recipe ingredients
- 170 g (1 container) Saputo sundried tomato Fetos cheese
- 250 mL (1 cup) 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 clove garlic, minced
- Freshly ground pepper to taste
Preparation
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.
Suggestion
Add extra richness by drizzling the dip with a high-quality extra-virgin olive oil just before serving.For a lower fat version, use low-fat or fat-free sour cream. Instead of marinated eggplant you may use other marinated vegetables, such as zucchini. This dip may be made a day ahead.
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