Feta & ricotta cheese fondue

Yield: 4 servings

Measure Ingredient
3 tablespoons Butter or margarine
4 ounces Feta cheese 1/2" cubes
⅛ teaspoon Pepper, black
1 Lemon, juice of
1 tablespoon Parsley, minced (optional)
1 cup Ricotta cheese

This will taste very Greek to you. Be sure to drain the spinach well.

Contributed to the echo by: Jean Hores Originally from: QUICK, THRIFTY COOKING Feta and Ricotta Cheese Fondue Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat. Add the feta and ricotta cheese, and pepper. Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes.

Stir in lemon juice, and garnish with the parsley if desired. Serve at once; as the fondue cools, it loses flavor. VARIATIONS: Substitute Fontina cheese for the Feta Cheese or you can substitute cottage cheese for the ricotta. You can make both of these substitutions.

Servings: 4

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