Dr. Kracker

A creamy, chunky bit of yumminess straight from Dr. Kracker’s Greek vacation. This dip is a classic with Seedlander, Klassic 3 Seed or Seeded Spelt Krackers. Also delicious as a condiment on hamburgers or with your Gyro recipe.
  

• 16 oz ricotta cheese
• 2 oz plain feta cheese
• 3 tablespoons fresh rosemary, minced
• 1 teaspoon fresh oregano, minced
• 2 tablespoons Greek Olive Oil
• 1 small/medium size cucumber, peeled and seeds removed, then chopped
• 2 tablespoons black olives such as Gaeta, Kalamata or Nicoise, chopped
• 2 tablespoons green onions, including most of the green tops, chopped
• Sea Salt and freshly ground pepper to taste
• 1 tablespoon fresh parsley, minced

 
In a food processor, add ricotta, feta and 1 tablespoon of olive oil, rosemary and oregano.

Pulse gently just until olive oil is incorporated, but not smooth.  

Pat the diced cucumber dry with a paper towel and add to the food processor with the olives and the green onions.

Pulse once or twice to mix.  Drizzle in olive oil as needed to adjust consistency.  The mixture should be chunky, yet spreadable.

Spread on platter or serve in bowl and top with minced fresh parsley.

This recipe was posted on Sunday, November 2nd, 2008 at 1:50 pm. You can follow any responses to this recipe through the RSS 2.0 feed. You can leave a response, or trackback from your own site.