Whipped Feta (kopanisti)

Surely it is not wrong for us to think and talk about Heaven. I like to find out all I can about it. I expect to live there through all eternity. If I were going to dwell in any place in this country, if I were going to make it my home, I would inquire about its climate, about the neighbors I would have – about everything, in fact, that I could learn concerning it. If soon you were going to emigrate, that is the way you would feel. Well, we are all going to emigrate in a very little while. We are going to spend eternity in another world… Is it not natural that we should look and listen and try to find out who is already there and what is the route to take?

D.L. Moody

CATEGORY	CUISINE	TAG	YIELD
Dairy	Greek	Appetizer, Cookbook, Greek, Pasta, Spreads	1	Servings

INGREDIENTS

1/2	lb	Feta cheese, crumbled
		Strained juice of 1/2 lemon
		or more to taste
3	T	Extra-virgin olive oil, up
		to 4 tab.
1/2	t	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 <[email protected]> MC posted 9/29/97.  Recipe by:
Diane Kockhilas, The Greek Vegetarian  Posted to MC-Recipe Digest V1
#819 by Badams  <[email protected]> on Sep 29, 1997

A Message from our Provider:

“Christ gives Life!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 601 Calories From Fat: 425 Total Fat: 48.3g Cholesterol: 201.9mg Sodium: 2531.3mg Potassium: 154.6mg Carbohydrates: 9.9g Fiber: <1g Sugar: 9.3g Protein: 32.3g