| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Feta, crumbled |
| 1/2 |
c |
Mayonnaise |
| 1 |
|
Garlic clove, minced and mashed to a past with 1/4 tsp salt |
| 1/4 |
ts |
Dried marjoram, crumbled |
| 1/4 |
ts |
Dried dill, crumbled |
| 1/4 |
ts |
Dried basil, crumbled |
| 1/4 |
ts |
Dried thyme, crumbled |
| 3/4 |
lb |
Cream cheese, cut into bits and softened |
INSTRUCTIONS
From: KMckay1017@aol.com Newsgroups: rec.food.recipes Millard's At the
Summit
In a food processor blend together the Feta, mayonnaise, garlic paste,
marjoram, dill, basil, thyme, and cream cheese until the mixture is well
combined. Transfer to a crock and chill, covered, for 2 hours. The cheese
spread keeps, covered and chilled, for 1 week. Makes about 1 1/2 cups.
Posted to JEWISH-FOOD digest V97 #016
From: Ruth Heiges <heiges@post.tau.ac.il>
Date: Mon, 9 Sep 1996 11:07:47 +0300 (IDT)
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”