Feta Cheese and Sour Cream Dip, 3 Ways

Ingredients

• 250 mL (1 cup) Saputo Feta cheese
• 250 mL (1 cup) Neilson sour cream
• 1 basic dip recipe
• 125 mL (1/2 cup) fresh mint, washed and spun dry
• 5 mL (1 tbsp) fresh oregano, washed and spun dry
• 250 mL (1 cup) marinated eggplant, drained and finely chopped
• 1 clove garlic, minced
• Ground pepper to taste
• 250 mL (1 cup) roasted red pepper preserves, drained and coarsely chopped
• 5 mL (1 tsp) fresh thyme
• Zest and juice of 1 lemon
• Salt
• pepper
• 1 ripe avocado, pitted and peeled
• 250 mL (1 cup) roasted red pepper preserves
• Zest and juice of 1 lime
• 30 mL (2 tbsp) fresh coriander, washed and spun dry
• 5 mL (1 tsp) jalapeño pepper, minced
• 2 green onions, minced
• 15 mL (1 tbsp) crumbled Saputo Feta cheese, to garnish