Summary

Ingredients

• 1 cup yogurt, Greek 0% fat or sheep cheese yogurt
• 150 g sheep cheese
• 4 tablespoon ajvar, hot
• 0.5 ½ red pepper (s), finely diced
• 2 cloves garlic
• 0.5 ½ bunch parsley
• 0.5 teaspoon ½ salt and pepper, black
• Cayenne pepper

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Instructions

1. Cut the sheep`s cheese into small pieces and mash it with a fork, stir in a bowl with the yoghurt until smooth.
2. Mix in the small diced paprika, the freshly squeezed garlic, ajvar and 1/2 teaspoon each of the spices. Finely chop the parsley and fold into the mixture.
3. Chill the dip in the refrigerator for a few hours (at least 4 hours) and then serve it with grilled meat or just with baguette for consumption.