Whipped Feta Dip with Carrot Pesto

• 1 pkg. (340 g) baby carrots
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 2 cups Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 2 Tbsp. milk
• 1 clove garlic
• 1/4 tsp. ground turmeric

1. Cook carrots in boiling water in large saucepan on medium heat 12 to 14 min.
2. or until tender; drain.
3. Cool.
4. Mix cream cheese and feta until blended; spread onto bottom of pie plate.
5. Process carrots and remaining ingredients in food processor until smooth.
6. Spoon over cream cheese mixture.

baby carrots, cream cheese, barrel, olive oil, milk, clove garlic, ground turmeric

Taken from www.kraftrecipes.com/recipes/whipped-feta-dip-carrot-pesto-182675.aspx (may not work)