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Greek Antipasto Dip

Yield
Serves 16
Total Time
27 minutes

Ingredients

  • 1 tub (8 oz.) Reduced fat cream cheese
  • 1 clove garlic, minced
  • 1/3 cup chopped drained roasted red peppers
  • 1/4 cup finely chopped red onions
  • 1 Tbsp. olive oil
  • 1/4 cup ATHENOS Crumbled Reduced Fat Feta Cheese
  • 1/2 small lemon, seeded
  • 1 Tbsp. minced fresh parsley
  • 1 large thin wheat snack crackers

Method

Heat oven to 350ºF.
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.
2 Tbsp. dip and 11 crackers per serving
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