Feta Cheese Spread
Yield
2 cupsPrep
5 minCook
0 minReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
feta cheese
|
|
| ½ | pound |
ricotta cheese
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
olive oil
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
oregano
dried, or mint |
|
| 2 | tablespoons |
yogurt, plain
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
feta cheese
|
|
| 226.8 | g |
ricotta cheese
|
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
minced |
|
| 5 | ml |
oregano
dried, or mint |
|
| 3E+1 | ml |
yogurt, plain
|
|
Directions
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.)
