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 |