| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Canadian |
Appetizers, Cheese |
2 |
Cups |
INGREDIENTS
| 1/2 |
lb |
Feta cheese |
| 1/2 |
lb |
Ricotta cheese |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Olive oil |
| 2 |
|
Garlic cloves, minced |
| 1 |
ts |
Dried oregano, or mint |
| 2 |
tb |
Plain yogurt |
INSTRUCTIONS
Crumble feta cheese into small bowl; mash in ricotta, lemon juice and oil
until smooth. Stir in garlic and oregano. Blend in enough of the yogurt
until of spreading consistency. Cover and refrigerate for at least 2 hours
or up to 2 days. (Mixture thickens slightly when regrigerated.)
Spoon mixture into mini pitas, spread it on slices of crusty baguette, or
blend in more yogurt and serve as a dip for fresh vegetables.
Source: Canadian Living magazine - Nov 95 author: Carol Ferguson
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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