Creamy feta spread
3
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 16 • Difficulty: Easy
This dip stays fresh in the refrigerator for up to five days so it's great for drop-in guests, and you can whip up a batch in a matter of minutes. Be sure to drain the jarred red peppers well before blending. Serve the dip with raw veggies or pita chips. To dress up your dip platter for entertaining any time of the year, serve the dip spread into the base of endive leaves and garnish with fresh chopped dill or chives. It's great served with your favorite crackers, tortilla chips, or fresh veggies.
Ingredients
Roasted red peppers (packed in water)
7 oz, drained
Low fat cream cheese
1 pound(s), two 8-oz blocks, softened, cut up
Reduced fat feta cheese
4 oz, crumbled
Garlic
1 clove(s), peeled
Black pepper
¼ tsp, freshly ground
Dill
3 Tbsp, fresh, chopped
Dill
¼ cup(s), fresh, whole sprigs
Instructions
1
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.
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 flavors to blend.
3
To serve, smooth surface of dip with a spatula.
4
Yields about 3 tablespoons of spread per serving.
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