* Exported from MasterCook *

SPICY FETA DIP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : 0-5G Low Carb Appetizer Entree
Dips & Spreads Egg/Cheese Regional Swedish
Znew

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
200 g feta cheese -- 3-4oz (preferably in
3 cl minced garlic -- (3 medium-sized-- cl
2 g fresh basil -- (6 4-cm leaves)
2 tbsp extra virgin olive oil -- sour cream, creme fr

The starting point for this recipe came from Maiken Karlsson who, in turn, had picked it up from a hotel in Umeå, Sweden. As usual, we began experimenting and, after a while and many attempts, came up with an alternative composition. The dip mix can be used, inter alia, as a spread, together with tortilla chips, as a stuffing for
mushroom caps and in canap‚s. A similar dip mix has also been included in our collection of aphrodisiac
recipes.

1.Puree the feta cheese, cut into small cubes, the garlic and the basil leaves in the food processor.
2.Add either the olive oil or the creme fraiche and continue pureeing until you have a smooth paste.

The dip mix based on olive oil is the original one. Substituting olive oil by creme fraiche results in a dip mix with a softer taste and smoother texture. Both forms have plenty of applications in the hors d'oevre context. They will keep for up to week in the refrigerator but usually they have been devoured long before that. Deep-freezing is
possible, especially of the creme fraiche based dip.

Converted by MC_Buster.

Cuisine:
"Swedish"












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Per Serving (excluding unknown items): 198 Calories; 17g Fat (78.3% calories from fat); 7g Protein; 3g Carbohydrate; trace Dietary Fiber; 45mg Cholesterol; 559mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 3 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com





Nutr. Assoc. : 0 0 0 0