2 Eight oz packages lite cream cheese or Neufchâtel cheese
4 oz feta cheese or around 1/2 cup
3 tbs pesto
3- 4 marinated artichoke hearts
1/4 cup sour cream
1/3 – 2/3 cup low fat milk
Let the cream cheese stand until it is at room temperature. Then add it to a food processor or blender along with the feta cheese, pesto, artichokes, sour cream and 1/3 cup milk. Blend until uniform. Pour into a dish, cover and refrigerate overnight or for at least a few hours.
You can leave this a little chunky if you want, or stir some feta crumbles in after the fact. I prefer mine smooth. I usually just gradually add the milk to the processor until it reaches my desired consistency. I also stirred in a little black pepper at the end, but did not add any salt because the feta and pesto are salty.
This makes a lot, so if using for a smaller event you may want to halve it. It is great with carrots, peppers, broccoli, cucumber, cauliflower and radishes, but is also delicious with pita crisps, pretzel thins, bagel chips and so on. It would probably also work well as spread on a sandwich. Enjoy!