Greek Antipasto Dip


  • 1 tub (8 oz.) PHILADELPHIA 1/3 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
large thin wheat snack crackers


  • 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.

Source: Kraft Recipes

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Greek Antipasto Dip

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