Post by Amani on May 6, 2004 8:53:20 GMT -5
Greek Feta And Olive Spread
Serve it on toasted triangles of pita bread.
1 (6 ounce) package feta cheese, crumbled
2 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon minced garlic
2 ounces sun-dried tomatoes, softened
1/2 teaspoon dried oregano
1 tablespoon chopped black olives, drained
In a food processor, place the feta cheese, olive oil,
lemon juice, garlic, sun-dried tomatoes and oregano.
Using the pulse setting, blend the mixture until smooth.
Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.
Makes 1.5 cups.
Serve it on toasted triangles of pita bread.
1 (6 ounce) package feta cheese, crumbled
2 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon minced garlic
2 ounces sun-dried tomatoes, softened
1/2 teaspoon dried oregano
1 tablespoon chopped black olives, drained
In a food processor, place the feta cheese, olive oil,
lemon juice, garlic, sun-dried tomatoes and oregano.
Using the pulse setting, blend the mixture until smooth.
Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.
Makes 1.5 cups.