INGREDIENTS

INSTRUCTIONS

Combine the red and green bell pepper, olives, a garlic, onion and
oregano in the bowl of a food processor. Pulse on and off until  finely
minced (it should look like relish); do not over process.  Drain in a
colander or fine-mesh strainer, pressing with the back of a  spoon to
remove as much liquid as possible. Place the vegetables in a  medium
bowl and add the feta and cream cheese; mix with a fork until  smooth,
stir in the lemon juice and black pepper. Serve with sliced
vegetables, crackers and hearty bread. Makes about 2 1/2 cups.  To pit
olives, place them on a cutting board and press firmly with  the flat
side of a knife or bottom of a glass until flesh cracks and  pit is
exposed.  A very thick, colorful spread. Recipe has been tested by two
food  writers at Oregonian and the FoodDay staff selected this recipe
as  5th in top 12 recipes published in FoodDay in 1996 (out of 2500
tested and tasted).  ** Note: This was also tested using chevre, the
soft goat cheese. It  was judged great too.  Per Serving:  Calories: 41
per tablespoon (13% from protein, 9% from carbohydrate,  78% from fat),
Protein: 1 gram, Cholesterol: 11 mg, Exchanges: 1/2  fat, Total fat: 4
grams, Sodium: 117 mg, Saturated fat: 2 grams,  Carbohydrate: 1 gram.
Source: Owner/Chef Paul Warner, Genevieve's, Portland Ore. (From
Oregonian FoodDay article, 12/31/96.) MC adaptation by Brenda Adams
<adamsfmle@sprintmail.com>  Recipe by: Owner/Chef Paul Warner,
Genevieve's, Portland Ore. / badams  Posted to MasterCook Digest V1
#217 by Adams  <adamsfmle@sprintmail.com> on Feb 24, 1997.

A Message from our Provider:

“Find God and you find everything”