Lynn’s Sun Dried Tomato Dip
3/4 lb. feta cheese, crumbled
1/2 C. The Olive Tap’s Sun Dried Tomato Bruschetta Topping
1 clove garlic
1 T. dried thyme from The Olive Tap
1/2 T. dried oregano from The Olive Tap
2/4 C. milk, plus 1 additional tbsp.
Combine cheese, sun-dried tomatoes, garlic, herbs, milk, oil, and black pepper in food processor until smooth. Transfer to a small bowl. Serve with veggie sticks.
Courtesy of Lynn Patrick