Athenian Cheese Spread Recipes

GREEK FETA AND OLIVE SPREAD

Steps:

• In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.

ATHENIAN CHEESE SPREAD

Steps:

• Combine cream cheese and feta cheese.
• Add garlic and mix.
• Drain and chop the spinach and add to the cheese mix.
• Line a medium bowl with plastic wrap
• Layer half of the cream cheese mixture
• Add the chopped red pepper in the middle to give a layered effect.
• Finish with the rest of the cream cheese mixture.
• Cover with plastic wrap.
• Refrigerate at least 6 hours.
• To serve, invert onto plate and cover the top with the chopped almonds.
• Serve with crackers or toasted French bread.

GREEK FETA CHEESE SPREAD (HTIPITI)

Steps:

• In food processor, combine cheese, oil, lemon juice, garlic, green onions, tomatoes and red peppers.
• Blend well to form a nice smooth paste.
• If too thick, thin with a little more oil.
• Serve with pita bread, crackers or crusty bread.

GREEK STYLE YOGURT HERB CHEESE SPREAD

Steps:

• Combine all of the ingredients in a medium mixing bowl. Put 4 layers of cheesecloth in a fine mesh sieve set over a large bowl or plastic container. Add the yogurt and cover with the cheesecloth overhang. Put a small plate directly on the cheesecloth and top with a 16-ounce can. Refrigerate for 1 hour. The desired consistency is that of Greek yogurt or thick sour cream. Store in the refrigerator, in an airtight container, for up to 10 days.