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  • Prep
    21 min
  • Total
    21 min
  • Servings
    500ml (2 cups)

Greek Fetos Cheese Herb Dip


170 g (1 container) Saputo Fetos cheese with sundried tomatoes

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 of garlic, minced

Freshly ground pepper, to taste


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.