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: [email protected] 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 <[email protected]>
Date: Mon, 9 Sep 1996 11:07:47 +0300 (IDT)
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