Makes: about 2 cups
3/4 cup (175 mL) finely crumbled light feta cheese(tastes just as good as the full fat version).
1/2 cup (125 mL) each light sour cream and light mayonnaise
2 tbsp (25 mL) minced fresh parsley
1 tbsp (15 mL) minced fresh oregano (or 1/2 tsp/2 mL dried)
1 small clove garlic, minced
Dash hot pepper sauce-I like Frank’s.
In bowl, combine feta cheese, sour cream, mayonnaise, parsley, oregano, garlic and hot pepper sauce. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 1 day.) Serve with cut up vegetables or with crostini.