| This recipe is liked by 2 person(s). |
|
Feta spread
Nb persons: 16
Yield:
Preparation time: 15 min
Total time:
Source:
| Festive Feta Spread PointsPlus™ Value: 4 | |
| Cooking Time, 0 min | |
| Level of Difficulty: Easy This dip is a favorite. It stays fresh in the refrigerator for up to five days so it's great for drop-in holiday guests. Ingredients | |
| 10½ oz | Tortilla chips, baked, low-fat |
| 7 oz | Peppers, red, roasted, packed in water, drained |
| 1 pound(s) | 1/3 less-fat cream cheese, two 8-oz blocks, softened, cut up |
| 4 oz | Cheese, feta, reduced fat, crumbled |
| 1 clove(s) | Garlic, fresh, peeled |
| ¼ tsp | Pepper, black, freshly ground |
| 3 Tbsp | Dill weed, fresh, fresh, chopped |
| ¼ cup(s) | Dill weed, fresh, 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. 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.
Notes
This recipe can be cut in half to serve 8, but it keeps so well (up to 5 days refrigerated) that it makes sense to make the whole batch to have on hand for unexpected holiday guests. Serve with pita wedges, whole grain crisp breads or crackers and/or raw vegetables.
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