A staple from my catering days, this spread works with crackers or pita wedges, or piped into cherry tomatoes or on cucumber rounds. For a different presentation, shape the cheese mixture into a log and roll it in chopped walnuts.
8 ounces feta cheese, at room temperature
4 ounces cream cheese, at room temperature
1 clove garlic, coarsely chopped
3 tablespoons extra-virgin olive oil
1/4 cup Kalamata olives, pitted and chopped
3 tablespoons chopped green onions
1/2 cup chopped walnuts
In the bowl of a food processor fitted with a metal blade, combine feta, cream cheese, garlic and olive oil, pulsing until smooth. Add olives, onions and walnuts, pulsing until just blended. Cover and chill for at least 2 hours or overnight. Serves 8 to 10.
