clock menu more-arrow no yes mobile

Filed under:

Eating the Enemy: Michigan State

I fully admit to stealing this gimmick from another blog (I think it was one that I encountered last year when looking for info on Tennessee), but I loved it so much I knew I had to steal it.  And no, this doesn't apply to how I live my life in general, thank you very much.

Spartan Cheese

The Washington Post, March 12, 2008
  • Course: Appetizer, Snack
  • Features: Fast, Kid-Friendly, Meatless


For best results, make sure the ingredients are at room temperature, and let the mixture chill for at least 1 hour for the flavors to develop. Serve with crackers or flatbread.

Makes 2 cups


  • 1 medium clove garlic, crushed
  • 8 ounces low-fat cream cheese (do not use nonfat)
  • 1/4 cup plain nonfat yogurt (may substitute low-fat sour cream)
  • 2 ounces crumbled feta cheese
  • 1 1/4 tablespoons freshly squeezed lemon juice
  • 1/4 bunch flat-leaf parsley, stemmed and coarsely chopped (1/4 cup)
  • 2 to 3 scallions, white and light-green parts, coarsely chopped (1/4 cup)
  • 1 tablespoon mint leaves, chopped
  • 2 teaspoons oregano leaves, chopped
  • Pinch freshly grated nutmeg
  • Pinch ground cinnamon
  • Kosher salt (optional)


Combine the garlic, cream cheese, yogurt, feta cheese, lemon juice, parsley, scallion, mint, oregano, nutmeg and cinnamon in the bowl of a stand mixer or an electric hand-held mixer. Beat for about 3 minutes on low speed or until well combined; taste and add salt, if desired, blending by hand or on low speed. Cover and refrigerate for at least 1 hour; serve chilled.