Ingredients
1
8-ounce tub whipped cream cheese spread
1/2
cup plain nonfat yogurt
2
tbsp (packed) chopped fresh basil
1
7-ounce package feta cheese, crumbled
1/3
cup chopped drained oil-packed sun-dried tomatoes
Directions
1.
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.)