Shawn made this to go with his fabulous kabobs for our Memorial Day picnic. Fantastic, and goes equally well with chicken and lamb. We doubled the recipe, and it was worth it…this would also be a great dip for veggies.
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 3 tablespoons red-wine vinegar
- Coarse salt and ground pepper
- 1/2 cup crumbled feta (2 ounces)
- 1/4 cup plain low-fat yogurt
- 1 cup fresh mint leaves
In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth.