Ingredients
- 2 garlic (cloves)
- 1/2 lb feta cheese
- 1/2 lb ricotta cheese
- 2 tb yogurt (plain)
- 1 tb lemon juice
- 1 tb olive oil
- 1 ts oregano (dried)
Crumble feta cheese into small bowl; mash in ricotta, lemon juice and oil until smooth. Stir in garlic and oregano. Blend in enough of the yogurt until of spreading consistency. Cover and refrigerate for at least 2 hours or up to 2 days. (Mixture thickens slightly when regrigerated.) Spoon mixture into mini pitas, spread it on slices of crusty baguette, or blend in more yogurt and serve as a dip for fresh vegetables.
