Photo of Festive feta spread by WW

Festive feta spread

Points® value
Total Time
15 min
15 min
0 min
This red, white and green dip keeps in the fridge for up to five days – perfect for last-minute gatherings.


Roasted red peppers (packed in water)

7 oz, packed in water, drained

1/3 less fat cream cheese

1 pound(s), two 8-oz blocks, softened, cut up

Reduced-fat feta cheese

4 oz, crumbled


1 clove(s), large, peeled

Black pepper

¼ pinch(es), freshly ground

Fresh dill

3 tbsp(s), fresh, chopped

Fresh dill

¼ cup(s), fresh, whole sprigs

Baked low fat tortilla chips

10½ oz


  1. Remove a 1 1/2-inch piece from one of the roasted peppers (to use for garnish); wrap and refrigerate. Combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper in a food processor; process until smooth. Add chopped dill; pulse until evenly distributed.
  2. Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour (or up to 5 days) to firm up slightly and for flavours to blend.
  3. To serve, smooth surface of spread with a spatula. Arrange dill sprigs on top in a circular fashion to form a “wreath;” cut reserved piece of roasted pepper into tiny “berries" and place on wreath. Or create any other decorative pattern you desire. Yields about 3 tablespoons of spread and 8 chips per serving.


This recipe can be cut in half to serve 8, but it keeps so well (up to 5 days refrigerated) that it makes sense to make the whole batch to keep around for those unexpected holiday guests. Serve with pita wedges, whole grain crisp breads or crackers and/or raw vegetables.