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Categories:Viewed: 5 - Published at: 8 years ago
Ingredients
- 1 8-ounce tub whipped cream cheese spread
- 1/2 cup plain nonfat yogurt
- 3 tablespoons toasted pine nuts
- 2 tablespoons (packed) chopped fresh basil
- 1 garlic clove, minced
- 1 7-ounce package feta cheese, crumbled
- 1/3 cup chopped drained oil-packed sun-dried tomatoes
Method
- Place cream cheese, yogurt, pine nuts, basil and garlic in processor.
- Blend, using on/off turns, until combined.
- Add feta cheese and sun-dried tomatoes and blend, using on/off turns, until combined but still chunky.
- Transfer spread to bowl.
- (Feta-pine nut spread can be made 3 days ahead.
- Cover and refrigerate.)
