- 8 ounces softened cream cheese
- 1/2 cup plain yogurt
- 3 tablespoons pine nuts
- 1/2 cup chopped fresh basil
- 1 clove garlic, minced
- 1 (7 ounce) package feta cheese, crumbled
- 1/2 cup oil-packed sun-dried tomatoes
Place cream cheese, yogurt, pine nuts, basil and garlic in food processor. Blend until combined. Add feta and tomatoes and blend until combined, but still slightly chunky.
Spread can be made 3 days ahead; cover and refrigerate.