Greek Antipasto Dip

Staff Writer
Greek Antipasto Dip
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
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 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

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.

 

 

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.

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