SPARTAN CHEESE
"For best results, make sure the ingredients are at room temperature and let the mixture chill for at least 1 hour. Serve with crackers or flatbread."
1 medium clove garlic, crushed
1 (8 ounce) package low-fat cream cheese (do not use nonfat)
1/4 cup plain nonfat yogurt (may substitute low-fat sour cream)
2 ounces crumbled feta cheese
1 1/4 tablespoons freshly squeezed lemon juice
1/4 bunch flat-leaf parsley, stemmed and coarsely chopped (1/4 cup)
2 to 3 scallions, white and light-green parts, coarsely chopped (1/4 cup)
1 tablespoon mint leaves, chopped
2 teaspoons oregano leaves, chopped
Pinch freshly grated nutmeg
Pinch ground cinnamon
Kosher salt (optional)
Combine the garlic, cream cheese, yogurt, feta cheese, lemon juice, parsley, scallions, mint, oregano, nutmeg and cinnamon in the bowl of a stand mixer or an electric hand-held mixer. Beat on low speed for about 3 minutes or until well combined; taste and add salt, if desired, blending by hand or on low speed.
Cover and refrigerate for at least 1 hour; serve chilled.
Makes 2 cups
From: The Washington Post
Adapted from source: Perennial Favorites: Portable Food, from the Garden Club of Houston |