Feta & Ricotta Cheese Fondue
Yield
4 servingsPrep
5 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
or margarine |
|
| 4 | ounces |
feta cheese
in 1/2 inch cubes |
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | each |
lemon
juice only |
|
| 1 | tablespoon |
parsley leaves
minced |
|
| 1 | cup |
ricotta cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
or margarine |
|
| 115.6 | ml/g |
feta cheese
in 1/2 inch cubes |
|
| 0.6 | ml |
black pepper
|
|
| 1 | each |
lemon
juice only |
|
| 15 | ml |
parsley leaves
minced |
|
| 237 | ml |
ricotta cheese
|
|
Directions
Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat.
Add the feta and ricotta cheese, and pepper. Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes.
Stir in lemon juice, and garnish with the parsley if desired.
Serve at once, as the fondue cools, it loses flavor.
