Feta and Ricotta Fondue

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Feta and Ricotta Fondue

Feta and Ricotta Fondue
Servings 4


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


  • 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.

    Substitute Fontina cheese for the Feta Cheese or you can substitute cottage cheese for the ricotta. You can make both of these substitutions.

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