Directions:
- 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. Or put into crock pot or fondue pot to keep it warm if you can't serve it right away.
- Variations: Substitute fontina cheese for the feta cheese or you can substitute cottage cheese for the ricotta. Or do both!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.95 Kcal (1101 kJ) | ||
| Calories from fat | 203.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.59g | 35% | |
|---|---|---|---|
| Cholesterol | 79.49mg | 26% | |
| Sodium | 370.05mg | 15% | |
| Potassium | 110.97mg | 2% | |
| Total Carbs | 4.39g | 1% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 11.02g | 22% | |
| Vitamin C | 8.9mg | 15% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 275mg | 28% | |
| Amount Per 100 g | |||
| Calories | 226.63 Kcal (949 kJ) | ||
| Calories from fat | 175.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.47g | 35% | |
|---|---|---|---|
| Cholesterol | 68.51mg | 26% | |
| Sodium | 318.94mg | 15% | |
| Potassium | 95.65mg | 2% | |
| Total Carbs | 3.78g | 1% | |
| Sugars | 1.36g | 6% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 9.5g | 22% | |
| Vitamin C | 7.7mg | 15% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 3% | |
| Calcium | 237.1mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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