Ingredients:

• 1 bag Tostitos^® Multigrain Rounds Tortilla Chips
• 1 pkg plain, brick-style cream cheese, softened
• 2 cups sour cream
• 4 tsp honey, divided
• 1 cup crumbled feta cheese, divided
• 1/2 cup pitted medjool dates, chopped
• 1/4 cup finely chopped fresh parsley
• 1/4 tsp pepper
• 1/4 cup slivered almonds, toasted  

How to make it:

1. Preheat oven to 375º F (190º C)
2. Using electric mixer, beat cream cheese, sour cream, and half of the honey until smooth.
3. Stir in 3/4 cup of the feta cheese, Medjool dates, parsley and pepper.
4. Transfer to shallow baking dish; scatter remaining feta cheese and almonds over top.
5. Bake for about 15 minutes or until warmed through.
6. Drizzle remaining honey over top.
7. Serve with Tostitos^® Rounds Multigrain tortilla chips.

Tip: The dip can be made ahead, covered and refrigerated for up to 1 day.