CREAMY FETA SPREAD-A Recipe from Nancy

In a food processor, process until well blended:
3-5 cloves garlic, chopped
6 oz. cream cheese
6 oz. feta cheese
Add and process:
¼ cup yogurt
¼ cup fresh parsley
2 tsp. dried oregano
¼ Tsp. cayenne or hot sauce[I put a little of both in]
Add: ¼ cup chopped green olives
Combine with the cheese bit leave everything slightly chunky.Taste and add salt and pepper if needed. Place in a a bowl or a crock and garnish with dill, if available.
Serve with pita toasts, cold shrimp, crackers;spread on leaves of radicchio or form thin slices of prosciutto into cone shapes , filling them with the spread.
NOTE: To use as a dip for vegetables, thin the mixture with yogurt.
Spread will keep refrigerated for 5 days. Enjoy!