Recipe - Greek Feta Dipspread (Winner:foodday Top 12 For 1996)

6 tablespoon Red bell pepper, chopped
6 tablespoon Green bell pepper, chopped
1/3 cup Kalamata olives, pitted and
chopped *
2 Cloves garlic, up to 3,
chopped
One fourth cup Onion, chopped
1 teaspoon Fresh oregano
8 ounce Feta cheese**, crumbled (1
cup)
8 ounce Cream cheese
Juice of One half lemon
Black pepper

Combine the red and green bell pepper, olives, a garlic, onion and oregano
in the bowl of a food processor. Pulse on and off until finely minced (it
should look like relish); do not over process.

Drain in a colander or finemesh strainer, pressing with the back of a
spoon to remove as much liquid as possible. Place the vegetables in a
medium bowl and add the feta and cream cheese; mix with a fork until
smooth, stir in the lemon juice and black pepper. Serve with cut or sliced up
vegetables, crackers and hearty bread. Makes about 2 One half cups.

* To pit olives, place them on a cutting board and press firmly with the
flat side of a knife or bottom of a glass until flesh cracks and pit is
exposed.

A very thick, colorful spread. Recipe has been tested by two food writers
at Oregonian and the FoodDay staff selected this recipe as 5th in top 12
recipes published in FoodDay in 1996 (out of 2500 tested and tasted).

** Note: This was also tested using chevre, the soft goat cheese. It was
judged great too.

Per Serving:

Calories: 41 per tablespoon (13% from protein, 9% from carbohydrate, 78%
from fat), Protein: 1 gram, Cholesterol: 11 mg, Exchanges: One half fat, Total
fat: 4 grams, Sodium: 117 mg, Saturated fat: 2 grams, Carbohydrate: 1 gram.

Source: Owner/Chef Paul Warner, Genevieve's, Portland Ore. (From Oregonian
FoodDay article, 12/31/96.) MC adaptation by Brenda Adams
adamsfmle@sprintmail.com

Recipe by: Owner/Chef Paul Warner, Genevieve's, Portland Ore. / badams

Posted to MasterCook Digest V1 #217 by Adams adamsfmle@sprintmail.com on
Feb 24, 1997.