Creamy feta spread
Roasted red peppers (packed in water)
7 oz, drained
WW Reduced-fat whipped cream cheese spread
1 pound(s), two 8-oz blocks, softened, cut up
Reduced-fat feta cheese
4 oz, crumbled
1 medium clove(s), peeled
¼ tsp, freshly ground
3 Tbsp, fresh, chopped
¼ cup(s), fresh, whole sprigs
- Slice off a 1 1/2-inch piece of roasted pepper to use for garnish; wrap and refrigerate. In a food processor, combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper; 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 flavors to blend.
- To serve, smooth surface of dip with a spatula. Yields about 3 tablespoons of spread per serving.