Yield: 1 Servings
|Equal Part Feta to Equal part Montrachet Goat Cheese (it's soft and stinky)|
|3||Cloves baked garlic -OR- (up to 4)|
|1||Fresh, Minced/Chopped (up to 2)|
|2||Sprigs fresh oregano or marjoram or whatever|
|2 tablespoons||Yogurt (not too much or it's too runny, not creamy) (up to 3)|
It could be a salad dressing or a veggie topping or a crepe sauce or ?. As long as you like feta & garlic, you'll dig this...
Blend the feta, montrachet, & yogurt. Then the garlic and herbs. Sprinkle w/ black pepper when served. One may consider this low fat because a little goes a long way. It keeps for awhile too. Now don't get extreme and forget about it for a month!
Posted to FOODWINE Digest 14 Jan 97, by Jane Christensen <KAJMC@...> on Tue, 14 Jan 1997.