Greek Lemon and Crumbled Feta Fondue
Fondue made with typical Greek ingredients such as feta cheese, cream cheese, lemon juice, dill and mint.
1 1/2 cups (6-ounces) crumbled feta cheese
2 teaspoon cornstarch
1 1/4 cup milk
1 (8-ounce) package cream cheese, cut in pieces
1/3 cup lemon juice
3 tablespoons chopped fresh dill, or 1 1/2 tablespoons dried dill
1 tablespoon chopped fresh mint, or 1 1/2 teaspoons dried mint
1 teaspoon grated lemon peel
For dipping: Cooked bite-size lamb or beef meatballs, cooked shrimp, blanched asparagus spears, radishes, cucumber slices, assorted pitted Greek olives and toasted pita points.
- In a medium-size bowl, toss the feta cheese with the cornstarch.
- In a medium-size heavy-bottomed saucepan, heat the milk and cream cheese over low heat until the cream cheese is almost melted smooth. Stir in the lemon juice. Add the feta cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the dill, mint and lemon peel.
- Transfer the fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately.
Makes 10 appetizer servings.
Recipe provided courtesy of the American Dairy Association.