** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Crumble feta cheese into small bowl; mash in ricotta, lemon juice and oil until smooth.
2. Stir in garlic and oregano. Blend in enough of the yogurt until of spreading consistency.
3. Cover and refrigerate for at least 2 hours or up to 2 days.
4. (Mixture thickens slightly when refrigerated).
5. Spoon mixture into mini pitas, spread it on slices of crusty baguette, or blend in more yogurt and serve as a dip for fresh vegetables.
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Dietary Notes:
This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Yogurt, Cheese, Sulfites, Garlic, Fructose Malabsorption, Olive Oil allergies.