Ingredients:
- 2-3 sprigs of fresh rosemary
- 1 tbsp of honey
- 200g SPAR Feta Cheese , crumbled
- 180g of cream cheese, at room temperature
- salt and black pepper
- 3 tbsp extra virgin olive oil
Method:
- In a food processor or blender, combine the cream cheese, feta and olive oil. Whizz until well combined and smooth. Add a crack of black pepper to taste, and a little salt, if needed.
- Transfer to a serving bowl and store in the fridge for up to three days. To serve, allow the dip to come to room temperature for 45 minutes, then top with the cranberry sauce, a drizzle of honey and a few sprigs of fresh rosemary. Serve with crackers, or toasted pitta breads!
