FETA CHEESE SPREAD

16 ounces Feta cheese, 1 (8oz.) package cream cheese, softened, 3 tablespoons fresh basil, 3 tablespoons green onions, tops only, 1 1/2 tablespoons garlic oil, 4 tablespoons Greek yogurt, 1 medium size dill pickle, 1/2 teaspoon dill pickle juice, 1 jalapeno pepper, 1 tablespoon red wine vinegar, 1/4 tablespoon balsamic vinegar, 3/4 cup pecans toasted and finely chopped, 1/2 teaspoon crushed red pepper flakes

Get out the food processor, add the cheese, oil, red wine and balsamic vinegar, pickle juice, yogurt, and jalapeno.  Pulse until everything is well blended and smooth. Remove from the food processor, transfer to a bowl add 1/2 cup of the nuts mix well. Refrigerate for at least 1 hour.  When you are ready to serve lightly drizzle with garlic oil, top with the remaining pecans and crushed red pepper flakes.  Serve with toasted French bread slices, entertainment crackers , and grilled vegetables.