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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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This tasty spread can be served with crackers or bread. I like it on melba toast. Recipe is adapted from New Land Vineyard's recipe. I like this on half a bagel, topped with sliced tomato and cucumber. This is also a great spread to use on a sandwich, instead of mayo. I have made this with two tbsp butter (trying to cut the fat) and it is just fine, just not as creamy. If you are in a terrific hurry, just throw everything into the food processor. Ingredients:
1/2 lb feta cheese |
1/2 lb ricotta cheese |
6 tablespoons butter, soft |
1 garlic clove, minced |
1 tablespoon dill, chopped |
2 tablespoons parsley, chopped |
1 tablespoon scallion, chopped |
1 teaspoon lemon juice |
Directions:
1. Process feta until it is crumbly. Add garlic, dill, parsley, scallions, lemon juice and process until almost smooth. By hand, blend in the ricotta and butter. Mix well. Can be served at room temperature or chilled.
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