Greek Dip

This is addictive. I’ve been making a version of this with homemade aioli in place of mayo for years, but this is quicker, easier, and lighter. Please don’t be put off by the anchovy paste—it really is what gives this it’s rich flavor. However, if you can’t/don’t eat fish, leave it out. By the way, leftover dip (properly refrigerated) makes a great salad dressing!

Ingredients:

1 cup light mayonnaise

2 cloves of garlic, pressed (or very, very finely minced)

2 teaspoons anchovy paste

1 Tablespoon extra-virgin olive oil

½ cup light sour cream

1 (8 oz.) package of reduced fat feta cheese, drained and crumbled

3 green onions, chopped

2 Tablespoons capers

1 teaspoon Greek seasoning

1 teaspoon dried oregano

Fresh cracked black pepper to taste

Directions: In a large mixing bowl, stir together the mayonnaise, garlic, anchovy paste, olive oil and sour cream. Stir in the feta, green onions, capers, Greek seasoning, dried oregano and black pepper. Refrigerate for several hours or overnight to let the flavors develop. Serve with pita chips, carrot and celery sticks,  and/or  slices of green or red bell peppers. I like to drizzle a little more olive oil and sprinkle with black pepper before serving.