Dilled feta ricotta spread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Feta cheese; crumbled (about 1 |
| ; 1/3 cups) | ||
| 1 | cup | Whole-milk ricotta cheese |
| ¼ | cup | Finely chopped scallion |
| ¼ | cup | Pine nuts; toasted lightly and |
| ; cooled | ||
| 2 | tablespoons | Chopped fresh dill; or to taste |
| 2 | teaspoons | Fresh lemon juice; or to taste |
| Accompaniment: crackers or toast points | ||
Directions
In a food processor blend cheeses until smooth.
Add remaining ingredients and pulse motor until combined well but still chunky. Spread may be made 3 days ahead and chilled, covered.
Serve spread chilled or at room temperature with crackers or toast points.
Makes about 2 cups.
Gourmet October 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.