DIP WITH BLUE CHEESE AND YOGHURT

Ingredients
150g blue cheese (roquefort, gorgonzola, etc.)
2 tbsp PAPATHANASIOU sheep yoghurt
Fresh oregano or mint
Freshly ground pepper

Execution
Throw the cheese and yoghurt in a bowl and mix with a fork in order to get a homogeneous mixture. Add the freshly ground pepper and oregano or mint, finely chopped, and keep in the fridge.