INGREDIENTS
- 170 g sundried tomato fetos cheese
- 1 cup sour cream
- 1/2 cup mint leaves
- 1 tsp finely chopped oregano
- 1 cup preserved, marinated eggplant drained and roughly chopped
- 1 clove garlic minced
- freshly ground pepper to taste
METHOD
- 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.
