Dips and Spreads Recipes Feta Walnut Spread This recipe was created by Aliza Earnshaw from the Potatoes not Prozac Community Forum. Ingredients: 1 8 oz. package uncrumbled feta about a cup of walnuts (amount roughly equal to feta, but not more than feta by volume) plain yogurt 2 or more cloves of garlic, depending on size - if huge, use just one freshly ground black pepper to taste dried marjoram - about 1/2 tsp or more to taste Directions: In the food processor, chop walnuts to fine chunks, but don't go too far or they will be a paste. Put in a bowl. Then chop feta to fine crumbs. Add to bowl and mix feta and walnut crumbs together. You can also have some of the walnuts chunkier for texture if you like. The volume of chopped feta and the colume of chopped walnuts should be roughly equal; more feta is okay, but more walnut overwhelms the final product. In a separate bowl, mix together 1/2 to 3/4 cup plain yogurt, some pepper, the fresh garlic, which you've put through a garlic press, and the marjoram. Mix the seasoned yogurt into the feta-walnut mixture. The mixture should be a bit looser than you want it to be, because it will thicken in the refrigerator as the crumbled walnut absorbs moisture. This recipe is very flexible. Use more yogurt to make it thinner, like a dip. You can have it so thick than you can roll it into a cheese ball and cut it with a cheese knife. You can also add some olive oil to it, if you like, but I prefer it with yogurt only. Warning: I find this stuff extremely addictive. © 2000, Aliza Earnshaw, All Rights Reserved. Mushroom-Yogurt Dip This is my adaptation of a Persian recipe and a wonderful dish with which to welcome a guest. Makes about 2 1/2 cups Ingredients: 2 tablespoons butter 4 ounces mushrooms, finely chopped 4 scallions, finely chopped, including 2 inches of the green tops 3 ounces cream cheese or Neufchatel cheese, at room temperature 1/2 cup unflavored yogurt 1 small garlic clove, crushed sea salt to taste 2 tablespoons finely chopped parsley, fresh dill, or fresh coriander Directions: In a heavy skillet heat the butter over moderate heat. Add the mushrooms and scallions and saute until golden brown, stirring frequently. Remove from the heat and let cool to room temperature. In a bowl mash the cream cheese with a fork. Add the yogurt and garlic and blend until smooth. Add the sauteed mushrooms and scallions and sprinkle with the salt. Mix well. Taste and adjust the seasoning. Cover and chill. Garnish with the parsley, dill, or coriander. Serve with crackers. From The Book of Yogurt : An International Collection of Recipes by Sonia Uvezian, 1978, 1999. Salmon Spread Ingredients: 1 (3 oz.) package of cream cheese 2 tablespoons grated onion 1 tablespoon lemon juice 1 teaspoon prepared horseradish (sugar-free) 1/2 teaspoon sea salt 1/4 teaspoon pepper 1 (15 oz.) can of pink salmon Directions: Flake salmon very fine. You can mash the bones in for extra calcium or remove as you choose. Mix all ingredients together. Spoon into a crock or serving dish and garnish with parsley, finely chopped. Italian Bean Dip Ingredients: 1 can (18 ounces) white kidney beans, rinsed and drained 3 tablespoons lemon juice 3 teaspoons olive oil, divided 1 teaspoon chopped garlic 1 teaspoon chopped fresh oregano or ¼ teaspoon dried oregano, divided sea salt to taste assorted fresh veggies Directions: In a food processor, combine beans, lemon juice, 2 tsp olive oil, garlic, ½ tsp (⅛ tsp) oregano and salt. Process until smooth. Spoon into a small shallow bowl and drizzle with remaining olive oil and oregano. Serve as a dip for veggies. Yield: 12 servings. These recipes are from the Spring 2000 Taste of Home's Cooking School Recipe Collection. Some graphics provided by: Pat's Web Graphics