- 8 ounces feta cheese, crumbled (about 1 1/3 cups)
- 1 cup whole-milk ricotta cheese
- 1/4 cup finely chopped scallion
- 1/4 cup pine nuts, toasted lightly and cooled
- 2 tablespoons chopped fresh dill, or to taste
- 2 teaspoons fresh lemon juice, or to taste
- Accompaniment: crackers or toast points
- In a food processor blend cheeses until smooth.
- Add remaining ingredients and pulse motor until combined well but still chunky. Spread may be made 3 days ahead and chilled, covered.
- Serve spread chilled or at room temperature with crackers or toast points.