PEPPERY FETA SPREAD WITH SUN-DRIED TOMATOES 
INGREDIENTS:

· 250g Lancewood Smooth Plain Cottage Cheese 
· 250g tub feta cheese drained 
· 10 sun-dried tomato quarters in olive oil marinade, reserve marinade 
· ¼ cup reserved olive oil marinade 
· 1 red chilli, finely sliced or ½ tsp crushed chillies 
· 1 tsp freshly ground black pepper 

METHOD:

Place all ingredients in a processor and process until smooth. Serve at room temperature with warmed pita bread, crostini or crackers. 

PESTO AND COTTAGE CHEESE SPREAD 
INGREDIENTS:

· 250g Lancewood Creamed Plain Cottage Cheese 
· 3 Tbls fresh pesto 
· Season with salt and black pepper

METHOD:

Combine these 2 ingredients and serve with crackers or fresh crusty bread or pita bread or as a dip with salted crisps or Italian bread sticks. 

EGG AND BLUE CHEESE SPREAD
INGREDIENTS: 
· 250g Lancewood Smooth Plain Cottage Cheese 
· 6 hard-boiled eggs 
· 125g creamy blue cheese (substitute with a brie or feta if preferred) 
· 1 small bunch spring onions, finely chopped 
· Freshly ground black pepper 

METHOD: 

Process all ingredients in a food processor. Spoon mixture into pate dishes. Serve with fresh bread or toasted French loaf slices. As an alternative place salad leaves onto a side plate and spoon an amount sufficient for 1 serving loosely on salad leaves. Dress with a light dressing and serve with melba toast - this makes a good starter.

Back to Recipe Index