I love anything you can just whiz in a food processor. This recipe is an old standby from Gourmet. It is also good on a bagel.
Feta Pine Nut Spread
Makes about 2 cups
1 8-ounce tub whipped cream cheese spread
1/2 cup plain nonfat yogurt
3 T. toasted pine nuts
2 T. (packed) chopped fresh basil
1 garlic clove, minced (2 if small)
1 7-ounce package feta cheese, crumbled
1/3 cup chopped, drained oil-packed sun-dried tomatoes
Place cream cheese, yogurt, pine nuts, basil, and garlic in processor, and blend until combined.
Add feta cheese and tomatoes and blend, using on/off pulses, until combined but still a little chunky.
Serve with crackers or crostini.
You can make this 3 days ahead, covered and refrigerated.