Greek Lemon and Feta Fondue

6 ounces crumbled feta cheese

2 teaspoons cornstarch

1-1/4 cup milk

1 (8-ounce) package cream cheese, cut into pieces

1/3 cup fresh lemon juice

3 tablespoons chopped fresh dill or 1-1/2 teaspoons dried

1 tablespoon chopped fresh mint, or 1-1/2 teaspoons dried

1 teaspoon grated lemon peel (yellow portion only)


For dipping:

1 pound peeled and cooked shrimp

Blanched asparagus spears

Radishes

Cucumber slices

Assorted pitted Greek olives

Toasted pita points

In a medium bowl, toss the feta cheese with the cornstarch.

In a medium heavy-bottomed saucepan, heat the milk and cream cheese over low heat until the cream cheese is almost melted, about 10 minutes. Stir in lemon juice. Add feta cheese, a handful at a time, stirring until 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 with ingredients suggested for dipping, if desired.

MAKES 3-1/2 CUPS (4 TO 6 SERVINGS)

Nutrition facts per serving (fondue only): 366 calories, 31 g fat, 20 g saturated fat, 110 mg cholesterol, 10 g carbohydrates, 13 g protein, 675 mg sodium, 0 g fiber