1 block of cream cheese, softened (I use reduced fat – you really can’t tell the difference!)
1 garlic clove, minced
4–5 sprigs of fresh thyme, stemmed and chopped
Drizzle of dry white wine (optional)
Crackers, baguette, or veggies, for serving
Place the feta cheese in the bowl of a food processor and pulse until finely broken up. Add in the cream cheese, garlic, and thyme and blend the mixture until completely smooth.
Add in the wine and season with salt and pepper to taste. Blend again. Transfer the dip to a container, cover, and chill for a couple hours before eating. You can definitely eat it right away, but I find that it tastes even better after the flavors have some time to meld.
Before serving, allow the dip to return to room temperature. Serve with crackers, toasted baguette, or veggies.