Greek Dip

• 12 cup feta cheese (crumbled)
• 12 cup parmesan cheese (fresh grated})
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons sun-dried tomato pesto
• 2 -3 tablespoons whole milk (optional if too thick)

1. In a food processor or blender, blend the feta cheese, parmesan cheese, cream cheese and pesto until it is well mixed and smooth.
2. If it looks too thick you can add the milk.
3. Chill for at least 1 hour.
4. Serve.

feta cheese, parmesan cheese, cream cheese, tomato pesto, milk

Taken from www.food.com/recipe/greek-dip-428258 (may not work)