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Feta Spread

Yield: 112 cups, approx.

8 oz. feta cheese, crumbled
112 Tbsps. fresh squeezed lemon juice
12 cup vegetable oil
2 Tbsps. dried oregano
1 Tbsp. garlic, peeled, minced
34 tsp. freshly ground black pepper

  1. Combine all ingredients and process until well blended. Cover, refrigerate until service. Use on hot and cold sandwiches.

Recipe from Francesco Esposito, Director of Culinary Development, Innovative Dining Solutions, Philadelphia, PA (Aramark)

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