Greek Antipasto Dip

Greek Antipasto Dip
4 from 1 ratings
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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.
Servings
16
servings
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 tablespoon olive oil
  • 1/4 cup athenos crumbled reduced fat feta cheese
  • 1/2 small lemon, seeded
  • 1 tablespoon minced fresh parsley
  • thin wheat crackers
Directions
  1. Heat oven to 350 degrees.
  2. Mix reduced-fat cream cheese and garlic; spread onto bottom of 9-inch pie plate.
  3. Cover with peppers and onions. Drizzle with oil; top with feta.
  4. Bake 10 to 12 min. or until heated through. Squeeze lemon over dip. Sprinkle with parsley. Serve with crackers.
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