Serve this fondue with an assortment of olives, pickles, and vegetables marinated with Greek salad dressing.
Serves: 6Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy
- ¾ cup milk
- ¾ lb. ricotta cheese
- ½ lb. feta cheese
- ¾ Tbsp. cornstarch
- 1 garlic clove, peeled
- 2 tsp. lemon juice
- 1 Tbsp. fresh dill, finely chopped
- 1 cup green olives
- 1 jar (16 oz.) roasted red peppers, drained
- ½ lb. thick-cut deli ham, cubed
- Mix ¼ cup of the milk with the ricotta cheese and set aside. Crumble the feta cheese and toss with the cornstarch. Cut the garlic in half. Rub the garlic around the inside of a medium saucepan. Discard. Add the remaining ½ cup of milk and warm on medium-low heat. Stir in the lemon juice. Add the ricotta cheese mixture and the feta cheese, stirring continuously. Don’t let the cheese boil. When the cheese is fully melted, turn up the heat until it is just bubbling and starting to thicken. Stir in the dill and oregano. Serve with the olives, roasted peppers, and ham for dipping.