Adapted from ‘The Big Book of Appetizers’  by Meredith Deeds and Carla Snyder

Makes about 2 1/2 cups

Ingredients:

1/4 cup pine nuts
6 ounces feta cheese
1/4 tsp. minced garlic
1 cup sour cream
4 ounces cream cheese
Salt and freshly ground black pepper
1 roasted red bell pepper, diced
1/2 cup packed fresh flat-leafed parsley leaves, finely chopped

Method:

1. Preheat oven to 350 degrees F.  In a shallow baking pan toast pine nuts, stirring occasionally, until golden about 7 minutes, and transfer to a plate to cool.
2. Combine the feta, garlic, sour cream, and cream cheese in a food processor.  Pulse until the ingredients are just combined.  
3. Scrape out the feta mixture into a bowl and stir in the red pepper and parsley.  
4. Season to taste with salt and pepper.  (Can be done to this point several hours ahead of time.)
5. Just before serving, spoon the dip into a serving bowl and scatter the toasted pine nuts on top.  Sever with pita chips, crackers or crudites.