Greek Village Salad Dip

Serves	about 2 cups
Inspiration	Bravo - Best of Bridge

Ingredients

1 1/2 Cups ( 200 gm) Greek Feta Cheese (crumbled)
1 Jar (6 oz/170 ml) marinated artichokes (drained and chopped, marinade reserved)
20 - 25 chopped pitted Kalamata olives
2 Tbsp oil-packed sun-dried tomatoes (chopped and drained)
2 Tsp dried oregano
2 Cloves garlic (grated or minced)
1 Tbsp olive oil
freshly ground pepper (to taste)


Crumble the feta cheese. Drain and chop the artichokes, reserving the marinade

Pit and chop the Kalamata olives (to pit, place a butter knife on the side of the olive, push down and the seed will be easily removed)

Chop the sun dried tomatoes.

Mix the cheese, artichokes, olives, sun dried tomatoes, oregano, garlic, sun dried tomatoes, olive oil and freshly ground pepper together. Add some of the reserved artichoke marinade to make a spreadable consistency.

Transfer to a serving dish and refrigerate at least one hour and up to three days. Serve with sliced cucumber, sliced sweet pepper, celery sticks and crackers.