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GREEK LEMON AND CRUMBLED FETA FONDUE

1-1/2 cups (6 ounces) crumbled feta cheese
2 teaspoons cornstarch
1-1/4 cups milk
1 package (8 ounces) cream cheese, cut in pieces
1/3 cup lemon juice
3 tablespoons chopped fresh dill, or 1-1/2 tablespoons dried
1 tablespoon chopped fresh mint, or 1-1/2 teaspoons dried
1 teaspoon grated lemon peel

For dipping:
Cooked bite-size lamb or beef meatballs, cooked shrimp, blanched asparagus spears, radishes, cucumber slices, assorted pitted Greek olives and toasted pita points.

In a medium-size bowl, toss the feta cheese with the cornstarch.

In a medium-size heavy-bottomed saucepan, heat the milk and cream cheese over low heat until the cream cheese is almost melted smooth. Stir in the lemon juice. Add the feta cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the dill, mint and lemon peel.

Transfer the fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately.