Herbed Cheese Spread
From: Elizabeth Powell
Makes about one pint

8 ounces feta cheese
8 ounces cream cheese
2 tablespoons sour cream
1 clove garlic
fresh chives -- cut in 3-inch pieces
fresh basil leaves -- chopped
fresh parsley -- chopped
fresh thyme -- chopped
fresh dill weed -- chopped (optional)

Crumble feta cheese into bowl of food processor with chopping blade intact. Mash garlic clove with flat edge of knife or in garlic press and add to processor bowl. Add herbs. Process just until herbs are chopped. Add cream cheese and sour cream. Process until desired consistency, adding more sour cream for a softer spread.

Note: No quantities are given for fresh herbs because they should be added according to individual taste. To substitute dried herbs, start with approximately 1/2 teaspoon basil, 1 tablespoon each of chives and parsley, and 1/4 teaspoon each thyme and dill. Add more of any herb, if you wish.

Serving Ideas : Serve with crackers. Excellent for stuffing raw vegetables (celery, cherry tomatoes, pepper wedges) for a quick hors d'oeuvre.