Feta Cheese with Herbs (Greek)

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* Exported from MasterCook *

 

Feta Cheese with Herbs

 

Recipe By :George J. Gekas

Serving Size : 12 Preparation Time :0:00

Categories : Greektown,Detroit - Greek

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon chopped parsley

1 tablespoon fresh tarragon leaves or 1/2 t. dried

tarragon

1 tablespoon chopped fresh chives

1 scallion, cut in 1/2 inch pieces

8 ounces cream cheese, at room temperature and

cubed

1/4 cup whipping cream

1/4 pound feta cheese, domestic

1/8 teaspoon white pepper

Salt

parsley sprigs

 

In a food processor, comine chopped fresh parsley, tarragon, and chives.

Process 30 seconds. Add scallion and proces till minced. Remove herb

mixture in a small bowl and set aside.

 

In the food processor, comine ceam cheese, whipping cream, feta cheese,

and pepper. process until mixture is smooth. Make sure to keep sides

scraped. Salt to taste. Return herb mixture to conainer and process all

together for a few seconds until well mixed.

 

Refrigerate 3 to 4 hours or until mixture is thick enough for spreading.

Garnish with parsley sprigs. Serve with pita bread or thinly sliced

pumpernickel.

 

12 appetizer servings.

 

 

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Per Serving (excluding unknown items): 17 Calories; 2g Fat (93.1% calories

from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 7mg

Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0

Non-Fat Milk; 1/2 Fat.

 

NOTES : If thinned with a 1/2 c of kalamata olive oil, makes a wonderful

pasta sauce. Toss with sliced black olives, vidalia and/or red

onion, minced red, green, and yellow bell peppers. If you have

some left over roast lamb, shred and toss it with sauce and

vegetables. Serve over a whole wheat linguine.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

 

 

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