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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
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.