Sundried Tomato, Basil & Feta Dip

with Italian Crostini

Sundried Tomato, Basil & Feta Dip



½ cup cream cheese
¾ cup crumbled feta
1 cup roasted red pepper
¾ cup sundried tomatoes, in oil
3 cloves garlic
¾ cup basil leaves
¾ cup extra virgin olive oil
½ tsp salt
¼ tsp pepper


Let cream cheese come to room temperature, then combine all ingredients in a blender or food processor. Pulse until smooth. Serve at room temperature with croccantini, crostini, pita, or vegetables. Will keep in the refrigerator for up to 1 week.

Wine Pairings