Greek Antipasto Dip

Name: Greek Antipasto Dip
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

ATHENOS|May 28, 2014 2:13 pm EST

Greek Antipasto Dip

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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

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.