Feta Spread

Name: Feta Spread
Prep time: 10 min
Total time: 10 min
Yield: 2 cups
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

Submitted by IngridH

"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."

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photo by Outta Here

Ready In:: 10mins
Ingredients:: 11
Yields:: 2 cups

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

Combine all of the ingredients in a bowl, and blend well. Taste for seasoning, and add more salt or cayenne if needed.
Refrigerate, covered, for at least an hour before serving.

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Reviews

Rating this recipe is a challenge. I ate this on crackers and after my first couple of bites, I decided this was too instense... but I kept eating. This makes a lot, so I kept eating it for days and found myself looking forward to the zing. I've decided the thing to do is to add some sour cream to the mixture so I can keep the flavor, but tone it down a notch. This would probably make a really nice vegetarian sandwich with a slice of tomato... maybe some lettuce.

tarab5
Very good. Loved the saltiness of the feta with the citrus and the bit of a bite from the cayenne. I used basil, as written, but when my mint is growing next summer, I will try that, as we like the flavor in dishes like this. Great as part of an appetizer dinner tonight. Made for Fall 2011 PAC game.

Outta Here
This was a nice spread that I used as a dip for some crackers and baby carrots. I did quarter the recipe easily. Thanks! Made for PRMR game.

Sharon123

RECIPE SUBMITTED BY

IngridH

I live near Seattle, WA with my husband of 11 years and our pet ferrets. We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends. In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines. Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy. For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them. I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/AMpageSticker.jpg" border="0" alt="Photobucket"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"><img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg">[IMG] http://i37.photobucket.com/albums/e95/momaphet/Food/banner10.jpg[/IMG]

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