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Feta and Ricotta Cheese Fondue

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  • 3 tb Butter or margarine
  • 4 oz Feta cheese 1/2" cubes
  • 1/8 ts Pepper, black
  • 1 Lemon, juice of
  • 1 tb Parsley, minced (optional)
  • 1 c Ricotta cheese


This will taste very Greek to you. Be sure to drain the spinach well. Contributed to the echo by: Jean Hores Originally from: QUICK, THRIFTY COOKING Feta and Ricotta Cheese Fondue
Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat. Add the feta and ricotta cheese, and pepper. Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes.
Stir in lemon juice, and garnish with the parsley if desired. Serve at once; as the fondue cools, it loses flavor. VARIATIONS: Substitute Fontina cheese for the Feta Cheese or you can substitute cottage cheese for the ricotta. You can make both of these substitutions.
Servings: 4
From Gemini's MASSIVE MealMaster collection at