Feta cheese and a squeeze of fresh lemon give this Greek Antipasto Dip its Mediterranean flavor. For still more, add chopped kalamata or black olives.
What You Need
Original recipe yields 16 servings
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 clove garlic, minced
1/3 cup chopped drained roasted red pepper s
1/4 cup finely chopped red onion s
1 Tbsp. olive oil
1/4 cup ATHENOS Crumbled Reduced Fat Feta Cheese
1/2 small lemon, seeded
1 Tbsp. minced fresh parsley
large thin wheat snack crackers
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Let's Make It
Heat oven to 350ºF.
Mix reduced-fat cream cheese and garlic; spread onto bottom of 9-inch pie plate.
Cover with peppers and onions. Drizzle with oil; top with feta.
Bake 10 to 12 min. or until heated through. Squeeze lemon over dip. Sprinkle with parsley. Serve with crackers.
Add a layer of 10 chopped kalamata or black olives to dip before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 Tbsp. dip and 11 crackers each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.