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  • Prep
    10 min (per dip)
  • Total
    10 min
  • Servings
    6-8 per dip

Feta Cheese and Sour Cream Dip, 3 Ways

Ingredients

Basic Dip Recipe

250 mL (1 cup) Saputo Fetos Feta cheese

250 mL (1 cup) sour cream

Dip #1: Greek Herb

1 basic dip recipe

125 mL (1/2 cup) fresh mint, washed and spun dry

5 mL (1 tbsp) fresh oregano, washed and spun dry

250 mL (1 cup) marinated eggplant, drained and finely chopped

1 clove garlic, minced

Ground pepper to taste

Dip #2: Roasted Pepper

1 basic dip recipe

1 clove garlic, minced

250 mL (1 cup) roasted red pepper preserves, drained and coarsely chopped

5 mL (1 tsp) fresh thyme

Zest and juice of 1 lemon

Salt and pepper to taste

Dip #3: Avocado-Lime

1 basic dip recipe

1 ripe avocado, pitted and peeled

250 mL (1 cup) roasted red pepper preserves

Zest and juice of 1 lime

30 mL (2 tbsp) fresh coriander, washed and spun dry

5 mL (1 tsp) jalapeño pepper, minced

2 green onions, minced

15 mL (1 tbsp) crumbled Saputo Fetos Feta cheese, to garnish

Directions

Basic Dip

In a food processor, combine Feta cheese and sour cream until smooth and even.

Dip #1: Greek Herb

Mix together all ingredients in a large bowl until thoroughly combined. Season with ground pepper.

Serve with raw vegetables or grilled meat skewers.

Dip #2: Roasted Pepper

Fully combine all ingredients in a food processor.

Serve with slices of bread toasted on the barbecue.

Dip #3: Avocado-Lime 

Fully combine all ingredients in a food processor.

Garnish with crumbled Feta cheese.

Serve with corn tortillas and raw vegetables.

Recipe video