Instructions: 1. Stir the chopped mint into the mashed cheese and mix well.

2. Add the crushed garlic and pepper to taste.

3. Gradually add the olive oil until you have a creamy, but not runny, consistency.

NOTES : Served on baked potatoes, this is a feast. You can also add this dressing to a normal vinaigrette and toss it into a green salad, a tomato and onion salad or peeled and grated cucumber.

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