Feta and Olive Dip

• 1/2 Lb. Athenos roughly crumbled Feta Cheese - Cheese Case
• 1/4 Cup Organic Valley Milk - Aisle 1
• 1/4 Cup Bionaturae Extra-Virgin Olive Oil - Aisle 3
• 1 Jalapeno Pepper, minced - Produce
• 2-3 Tbsp. Organic Valley Cream Cheese - Aisle 1

In a blender or food processor combine feta and milk. With the blender running, slowly pour in olive oil and blend to a thick glossy cream. Stir in minced jalapeno to taste. Mix in cream cheese.

Source: Fine Cooking, August/September 2001