Serve this tangy dip as an appetizer with fresh cut pita bread, or as an accompaniment to grilled meat. We pair it with beef, pork, lamb or chicken skewers like our Greek Chicken Kabobs.
Add a spoonful to a pita with fresh tomatoes, lettuce and cucumbers to keep it vegetarian or add some grilled meat to make it a Greek feast in a pita.
- 1/2 cup Feta Cheese crumbled
- 1/2 cup plain yogurt
- 1 tbsp red wine vinegar
- 3/4 - 1 cup packed mint leaves fresh
- salt & pepper to taste
- olive oil
- To make dip mash together feta, yogurt, mint and vinegar. Mix well. For a smoother consistency blend in a food processor/blender until smooth. Drizzle with olive oil and fresh mint.
- Leftover can be refrigerated for up to two days.