Fatal Feta

  • ½ kg (1 lb.) Greek feta
  • 1 head (whole) garlic [vitlök ail], peeled, and crushed
  • 1 dl (½ c.) cottage cheese [Keso faisselle]
  • 1 dl (½ c.) plain yogurt
  • 3 table spoons olive oil

    Makes 1 medium bowl of dip or bread spread.

    In a wide bowl, use a fork to crumble the feta. Add the other ingredients and stir thoroughly. Refrigerate 4 to 24 hours before serving. Serve with crusty white bread chunks.

    1 tsp. = 5 ml
    1 Tsp. = 15 ml
    Surain afS [USA Swedish Français]