0 recipes from contoocook and beyond


l/2 lb. Feta, crumbled
l/2 cup mayonnaise
l garlic clove, minced and mashed to a paste with l/4 tsp. salt
l/4 tsp. dried marjoram, crumbled
l/4 tsp. dried dill, crumbled
l/4 tsp. dried basil, crumbled
l/4 tsp. dried thyme, crumbled
3/4 lb. cream cheese, cut into bits and softened
In a food processor blend together the Feta, mayonnaise, garlic
paste, marjoram, dill, basil, thyme and the cream cheese until the
mixture is combined well. Transfer the spread to a crock and chill
it, covered, for 2 hours. The cheese spread keeps, covered and
chilled for l week.
Makes about l-l/2 cups. Serve with crackers.
Gourmet Magazine July l992.

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter