Feta, Lemon & Dill Slather
From: Food & Drink, LCBO, Spring 2009
8 oz. feta cheese, crumbled
3 tbsp. olive oil
2 garlic cloves, minced
Finely grated peel of 1 lemon
1 tbsp. lemon juice
Generous grinding of black pepper (I used pink pepper corns)
3 tbsp freshly chopped dill
2 tbsp snipped chives or 1 small green onion, thinly sliced
1. Place feta, oil, garlic, peel, juice and black pepper in a food processor. Whirl until it starts to blend together but still has texture. Stir in dill and chives until mixed. Serve with crackers, sliced baguette or use as a spread for sandwiches, wraps or burgers or as a filling for large cherry tomatoes or scooped-out cucumber slices.
Makes 1 1/2 cups.
Serve with Tsantalis Makedonikos White or King Brewery Pilsner
From: Food & Drink, LCBO, Spring 2009
8 oz. feta cheese, crumbled
3 tbsp. olive oil
2 garlic cloves, minced
Finely grated peel of 1 lemon
1 tbsp. lemon juice
Generous grinding of black pepper (I used pink pepper corns)
3 tbsp freshly chopped dill
2 tbsp snipped chives or 1 small green onion, thinly sliced
1. Place feta, oil, garlic, peel, juice and black pepper in a food processor. Whirl until it starts to blend together but still has texture. Stir in dill and chives until mixed. Serve with crackers, sliced baguette or use as a spread for sandwiches, wraps or burgers or as a filling for large cherry tomatoes or scooped-out cucumber slices.
Makes 1 1/2 cups.
Serve with Tsantalis Makedonikos White or King Brewery Pilsner