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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This is adapted from Emeril at the Grill , a cookbook I enjoy very much. I used this spread on lamb burgers, but it would also be great as a vegetable dip (thinned a bit) or a sandwich spread. The original recipe calls for mint, which I don't care for, so I replaced it with basil. Cooking time does not include time to chill. Ingredients:
4 ounces feta cheese, crumbled |
4 ounces cream cheese, at room temp |
1/2 cup greek yogurt |
2 tablespoons green onions (green part only) |
1 tablespoon fresh basil, chopped |
2 teaspoons lemon juice |
1 1/2 teaspoons garlic, minced |
1 teaspoon olive oil |
1 teaspoon lemon zest, grated |
1/2 teaspoon salt (or to taste) |
1/8 teaspoon cayenne pepper |
Directions:
1. Combine all of the ingredients in a bowl, and blend well. Taste for seasoning, and add more salt or cayenne if needed.
2. Refrigerate, covered, for at least an hour before serving.
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