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  • Writer's pictureTedd Long

Lois' Athenian Cheese Spread

From Lois Mitchell.

This spread has a classic Mediterranean taste.


2 (8 ounce) packages of cream cheese

2 (6 ounce) packages of crumbled feta cheese

1 garlic clove; pressed or minced

1 package frozen chopped spinach, thawed/drained

1 (7 ounce) jar of sweet roasted peppers

⅓ cup slivered or whole almonds, chopped


Combine cream cheese, feta cheese, and garlic, mix well. Stir in spinach. Mix well. Drain, pat dry, and chop sweet roasted peppers. Line a small bowl with plastic wrap and press half of cheese mixture into bowl. Top with red peppers; spread remaining cheese mixture over peppers. Cover and refrigerate several hours or overnight. (I do them the day before). To serve, invert onto serving plate, remove wrap. Top with almonds (almonds can be toasted if you like), gently pressing them into the cheese. Serve with crackers or toasted French bread.

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