Next door neighbor Kim makes this wonderful feta and mint dip for all kinds of gatherings and was kind enough to share with me. I made this yesterday and Tom and I devoured half of it! (Thank goodness we'll have some left for tonight) The recipe comes from the Philadelphia Cream Cheese Booklet "All New Simple and Elegant Recipes" copyright 1990.
I'm posting the recipe as it appears in the booklet, but then afterwards adding Kim's changes and variations.
8 ounces cream cheese
8 ounces crumbled feta cheese
2 Tbl plain yogurt
1 Tbl chopped fresh mint or 1/2 tsp dried
1 clove minced garlic
1 chopped tomato
1 diced cucumber
1 green onion
Beat the cheeses, yogurt, garlic and mint in an electric mixer. Spread the mixture on a 10 inch tart pan or pie plate. Chill.
When ready to serve, top with the tomatoes, cucumber and onion.
Kim adds extra garlic to the mix ( I followed and added 3 cloves) and she likes Kalamata olives as a topping and black pepper in the cheese.
You could use red or yellow bell pepper, radishes, etc for a nice change.
Thanks Kim...we really enjoyed this!!