Category: Pasta

1/2 lb Feta cheese, crumbled

Strained juice of 1/2 lemon or more, to taste

3 tbsp Extra-virgin olive oil, (up to 4 tab.)

1/2 tsp Freshly ground black pepper, or to taste

Place all ingredients in a food processor and pulse on and off for 2 to 4 minutes, until smooth and creamy.



Serve as a dip, with crudites or toasted bread wedges. Dollop on pasta dishes. Author says, "This is a classic taverna and buffet dish."



Note to me: Isn't this like what they use, instead of mayo, on sandwiches at The Metro?



Typos by Brenda Adams <adamsfmle@sprintmail.com> MC posted 9/29/97.



Recipe by: Diane Kockhilas, The Greek Vegetarian



Posted to MC-Recipe Digest V1 #819 by Badams <adamsfmle@sprintmail.com> on Sep 29, 1997