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My Big Fat Greek Spread

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8 ounces cream cheese, softened
4 ounces feta cheese
1/2 cup drained and chopped oil-cured sun-dried tomatoes (Pat tomatoes with paper towel to remove excess oil)
1/4 cup pitted and chopped olives
1/2 cup lightly toasted pine nuts
2 tablespoons finely chopped onion
1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
2 chubby cloves of garlic, minced
1/2 teaspoon salt

In a mixing bowl, use an electric mixer to blend cream cheese and feta. Add remaining ingredients and mix well with wooden spoon. Serve with chunks of chewy bread with crunchy crust.

 

--Recipe courtesy of Sue Doeden

 

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