Feta & Oregano Dip

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Feta & Oregano Dip

500g crumbled Greek Fetta
50g crumbled rich blue-vein cheese
1/4 cup Greek-style natural yogurt
1/4 cup olive oil
4 teaspns chopped oregano
2 small fresh red chilli, chopped
Extra olive oil to seal

Combine cheeses, yoghurt, olive oil, oregano & chilli in a bowl & mix well.

Can process in foodprocessor for smoother consistency.

Store in a jar-pour over a film of oil & seal jar; keeps refrigerated 2 weeks.

Serve with crusty bread or as part of a cheese platter with dried figs.

Recipe courtesy of Fresh-Herb-Recipe newsgroup. Click Here to subscribe.