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  • Prep
    10 min
  • Total
    10 min
  • Servings
    500 mL (2 cups)

Greek Fetos Cheese Herb Dip


  • 170 g (1 container) Saputo sundried tomato Fetos cheese
  • 250 mL (1 cup) Dairyland 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 garlic clove, minced
  • to taste: freshly ground pepper
  • For dipping: pita chips and/or raw vegetables


  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.

Dairyland products in the recipe