Greek Cheese Dip

This is a really pretty and very easy appetizer that is better the next day so you can also make it ahead of time.  It is very pretty as well as being delicious, and could be made with other cheeses and spices mixed in if you are not crazy about feta or just want some variety.

French baguette sliced thinly

1 pkg (10 oz) frozen chopped spinach, thawed and pressed dry

1 lb. cream cheese, softened

2 tbsp Greek or Italian seasoning, or oregano

8 oz. crumbled feta cheese

1/2 cup sun-dried tomatoes in oil, drained, minced, and patted dry

3 tbsp.  shelled pistachios, coarsely chopped

1. Toast the bread; cool completely.  Can be toasted with or without olive oil, depending on the richness desired.  You can also serve this with crackers if you want to do it the easiest way possible.
2. Thaw spinach and get as much water out as possible by wrapping in paper towels and press until almost dry. Soften cream cheese either in microwave on or on the counter overnight. Stir in spinach and spices. Add feta cheese; add salt and pepper to taste; stir until well blended.
3. Finely dice sun-dried tomatoes. Line a small bowl with plastic wrap. Spoon one-third of the cheese mixture evenly over bottom. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes.
4. To serve, invert onto serving platter. Remove plastic wrap. Press pistachios onto top. Serve with toasted baguette slices.