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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (38g) Recipe makes 16 servings |
||
| Calories 100 | ||
| Calories from Fat 77 | (77%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.6g | 13% | |
| Saturated Fat 4.6g | 23% | |
| Monounsaturated Fat 3.2g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 25mg | 8% | |
| Sodium 317mg | 13% | |
| Potassium 48mg | 1% | |
| Total Carbohydrate 1.7g | 0% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 1.3g | ||
| Protein 4.2g | 8% | |
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Basil and Feta Spread
By: *Parsley*
Jun 8, 2006
Posting for Zaar World Tour. Spread on crostini bread or crackers.
SERVES 16
Ingredients
- 1 cup loosely packed basil leaves
- 1/4 cup chopped chives
- 2 tablespoons minced onions
- 2-3 garlic cloves, minced
- 1 lb feta cheese
- 3-4 tablespoons olive oil, to make spreadable
Directions
1
Process basil leaves, chives and onions in food processor until fine.2
Add feta and garlic and process until well mixed.3
Slowly add enough olive oil to make spreadable.
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- Course > Appetizers > Spreads
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > For Large Groups
- Preparation > Presentation > Finger Food
- Preparation > Presentation > Served Cold
- Dietary > Vegetarian
- Dietary > High in... > High Calcium
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Dr. Jenny
On May 10, 2009
Made this spread for a family gathering today and it was well-liked. We followed directions and ingredients as posted except for the addition of freshly ground black pepper. We served on garlic baguettes and rice crackers. Thanks!
From: Sarah in New York
On Jun 15, 2008
This was very good! I used fresh basil from my garden and had a blast making it! I think the flavors are a bit intense, but I still loved it. I will probably add some sour cream next time... Made for ZWT 4.
From: MamaJ
On Jun 8, 2008
This is full of wonderful flavors. The basil, garlic, and feta blend together wonderfully. I tried it on warmed pita wedges and spread on crostini. I think I liked it best on the crostini. The flavors are very strong so a little goes a long way. I think this would be good mixed with an equal amount of butter and used to flavor pasta, veggies or fish. Thanks for posting Parsley. Made and reviewed for ZWT4.
From: ~Rita~
On Sep 5, 2006
Wow this is so good. I made 1/2 the recipe and served it on toasted home made tomato cheese bread.
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