Greek Antipasto Dip

Greek Antipasto Dip
Staff Writer
Greek Antipasto Dip
ATHENOS
Greek Antipasto Dip

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.

16
Servings
24
Calories Per Serving
Deliver Ingredients

Notes

Special Extra:
Add a layer of 10 chopped kalamata or black olives to dip before baking as directed.

Ingredients

  • 1 tub (8 ounces) PHILADELPHIA 1/3 Less Fat than Cream Cheese
  • 1 clove garlic, minced
  • 1/3 cup chopped drained roasted red peppers
  • 1/4 cup finely chopped red onions
  • 1 tablespoons olive oil
  • 1/4 cup ATHENOS Crumbled Reduced Fat Feta Cheese
  • 1/2 small lemon, seeded
  • 1 tablespoons minced fresh parsley
  • Thin wheat crackers

Directions

Heat oven to 350 degrees.

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.

 

 

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Saturated Fat
1g
4%
Carbohydrate, by difference
2g
2%
Vitamin A, RAE
8µg
1%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
7mg
1%
Folate, total
6µg
2%
Magnesium, Mg
1mg
0%
Phosphorus, P
8mg
1%
Sodium, Na
33mg
2%
Water
5g
0%

Greek Shopping Tip

Stock up on good quality extra-virgin olive oil, feta cheese, Kalamata olives, red wine vinegar, oregano, and lemons – these ingredients are central to Greek cuisine

Greek Cooking Tip

Simplicity is the secret to Greek cuisine, so paying attention to details such as marinating, seasoning well, and using only the freshest ingredients is key.