Creamy Feta Pine Nut Spread
Since Thanksgiving is less than two weeks away, I thought it might be a great time to post some recipes. Please check out this recipe. It belongs to Sandra Savage, a real life chef and author.
1 8-ounce tub whipped cream cheese spread
1⁄2 cup plain nonfat yogurt
3 tablespoons pine nuts
2 tablespoons (packed) chopped fresh basil
1 garlic clove, minced
1 7-ounce package feta cheese, crumbled
1⁄3 cup oil-packed sun-dried tomatoes, drained and chopped
Preheat oven to 325°F.
Spread the nuts on a baking sheet and place in the oven. Toast, shaking the sheet occasionally, until the nuts just begin to change color and are fragrant, about 3 minutes. Remove toasted pine nuts from oven and let cool to room temperature, about 5–10 minutes.
While toasted pine nuts are cooling, place cream cheese, yogurt, 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.
Stir in cooled toasted pine nuts.
Transfer spread to bowl. Cover and refrigerate. Makes about two cups. Can be made up to three days ahead.