Sundried Tomato Olive dip

What you will need:
5 cloves of Garlic
1 8 oz Block of Cream Cheese
1/2 cup of sun dried tomatoes (Not packed in oil)
1/2 Cup of Kalamata Olives drained
6 oz Feta Cheese

We like to have alot of Sun dried Tomatoes and Olives in foods we cook. Sun dried tomatoes are usually in the produce section and can come packed in oil, dry, or moist. I look for the tomatoes that still are moist. I do not recommend the ones that are dried out, but they can be rehydrated in the microwave with a tiny bit of water in about 15-30 seconds. The ones in Oil I like in and Antipasto but otherwise I do not like things that are soaked in oil.

In a food processor chop garlic. Add about 3/4 of the sun dried tomatoes. Slice the remaining tomatoes into thin strips. Leaving the processor on add 1/2 the feta then 1/2 the cream cheese. Allow to blend well. Add remaining cream cheese and feta. Add about 1/2 the olives. Slice the remaining olives. Transfer mixture to a bowl. Add remaining Olives and tomatoes and mix by hand. Serve with Pita Chips (of if you want another way to cook with it Check my Sundried tomatoe Stuffed Chicken).