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Greek Antipasto Dip

16 servings, 2 Tbsp. dip and 11 crackers each

What You Need

1  tub (8 oz.) PHILADELPHIA /3 Less Fat than 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
Greek Antipasto Dip Greek Antipasto Dip

Make It

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.
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