SUN-DRIED TOMATO PESTO DIP

MAKES ABOUT 1 & 1/2 QUARTS
SERVE WITH CRACKERS OR SLICE BAGUETTES, EITHER TOASTED OR PLAIN.

3 JARS [8OZ] SUN-DRIED TOMATOES IN OLIVE OIL, 2 (8OZ) PACKAGES FETA CHEESE,
1 (8OZ) PACK CREAM CHEESE, 1 CUP MINCED PARSLEY, 1/8 TEASPOON CRUSHED GARLIC, SALT, PEPPER AND DRY OREGANO TO TASTE, 1/3 CUP FANCY SHREDDED PARMESAN CHEESE.

PUREE THE TOMATOES IN A FOOD PROCCESSOR, ADD CRUMBLE FETA CHESSE
IN LARGE BOWL ADD GARLIC, SOFTEN CREAM CHEESE, TOMATO PUREE.
MIX WELL AND ADJUST THE SEASONINGS TO YOUR TASTE ADD PARSLEY AND PARMESAN CHEESE AND MIX AGAIN, REFRIGERATE.
BEFORE SERVING, MICROWAVE FOR 20-30 SECONDS OR WARM IN OVEN TO IMPROVE SPREADABILTY.