Sun Dried Tomato Basil Whipped Feta


- 8 oz. low fat cream cheese, softened

- 6 oz. crumbled feta (tomato basil or regular)

- 1/3 to 1/2 c. Packed fresh basil leaves

- 1/4 c. Sun dried tomatoes (I used a sundried tomato pesto I had on hand)

- 1 T. Olive oil


1.  In a food processor, process feta until fine crumbs.  

2.  Add basil leaves and tomatoes and process until finely chopped.  Add olive oil as needed to allow ingredients to mix.

3.  Add cream cheese and process until smooth.  Refrigerate for an hour or overnight.  Serve as a dip with veggies, pitas, chips, or crackers, or as a spread on sandwiches and wraps.  It doesn't take much to add BIG flavor!