| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Greek | Greek, Appetizer, Spreads, Pasta, Cookbook | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Feta cheese; crumbled |
| Strained juice of 1/2 lemon or more, to taste | ||
| 3 | tb | Extra-virgin olive oil; (up to 4 tab.) |
| 1/2 | ts | Freshly ground black pepper; or to taste |
INSTRUCTIONS
Place all ingredients in a food processor and pulse on and off for 2 to 4 minutes, until smooth and creamy. Serve as a dip, with crudites or toasted bread wedges. Dollop on pasta dishes. Author says, "This is a classic taverna and buffet dish." Note to me: Isn't this like what they use, instead of mayo, on sandwiches at The Metro? Typos by Brenda Adams <adamsfmle@sprintmail.com> MC posted 9/29/97. Recipe by: Diane Kockhilas, The Greek Vegetarian Posted to MC-Recipe Digest V1 #819 by Badams <adamsfmle@sprintmail.com> on Sep 29, 1997
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