Greek Dip recipe

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Ingredients

⅓ cup crumbled feta cheese
⅓ cup grated Parmesan cheese
1 (8 ounce) package cream cheese, softened
1 tablespoon sun-dried tomato pesto

Nutrition Info

75.6 calories
carbohydrate: 0.7 g
cholesterol: 22.5 mg
fat: 7.1 g
fiber: : -
protein: 2.5 g
saturatedFat: 4.4 g
servingSize: -
sodium: 117.6 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend the feta cheese, Parmesan cheese, cream cheese, and sun-dried tomato pesto in a food processor until completely mixed. Serve immediately or chill overnight.

Recipe Yield

1 3/4 cups

Recipe Note

This delicious dip was sold at a local meat market where I used to live. Since I no longer live in that area, I decided to try and duplicate the taste. I have substituted Italian 4-cheese blend for the Parmesan with success. For best flavor, let sit over night.

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