| 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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