This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
1/2 lb Feta cheese
1/2 lb Ricotta cheese
1 tb Lemon juice
1 tb Olive oil
2 Garlic cloves, minced
1 ts Dried oregano, or mint
2 tb Plain yogurt
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.
From: Canadian Living magazine-Nov 95 author: Carol Ferguson [-=PAM=-]