Festive feta spread
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), medium, peeled
¼ pinch, freshly ground
3 tbsp(s), fresh, chopped
¼ cup(s), fresh, whole sprigs
Baked low fat tortilla chips
- 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.
- 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.
- 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.