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PHILADELPHIA® Greek-Style Spread

PHILADELPHIA® Greek-Style Spread recipe
photo by:kraft
This cream cheese spread is topped with a relish of tomato, cucumber, olives, oregano and olive oil. Serve it with crackers or toasted pita wedges.
time
prep:
10 min
total:
10 min
servings
total:
12 servings, 2 Tbsp. each
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posted:
9/29/2008
it was different, i mixed it all in a bowl instead of spreading it on a platter and added alot more oregano. it was good but not for us, too much cream cheese flavor for me, but if you love cream cheese i definately recommend this recipe!!!!!
posted:
7/15/2008
I made this for a party and it was so easy! I had to use more salt and spices because it is a little bland without it...but everyone absolutely LOVED it and it dissapeared quickly!
posted:
9/11/2007
This went over very well. I would definitely make again.
posted:
7/12/2007
My hubby's family is from the Kalamata region - so we naturally used Kalamata olives - as suggested in the substitutions. We also used pita chips and warm fresh pita bread slices. Almost forgot, we also added a bit of fresh peppermist to the cucumber and tomato mix. It was a HUGE hit and SOOOO easy!!!
posted:
1/19/2006
Very good appetizer and it went over well. I will make this lots.
posted:
12/15/2005
I used the light cream cheese with chives. Also added garlic powder. Next time I might try adding some feta cheese for a little sharpness.
posted:
8/12/2005
This recipe was very bland......very little taste. I added a couple of green onions, salt about 1 tablespoon of wine vinegar. That helped some.
posted:
1/29/2005
Forgot to mention! I added a little garlic powder to the cream cheese for extra flavor and served it with cocktail rye bread. Delicious!
posted:
9/30/2004
Very good. I added a bit of fresh chives, green onion and garlic to the cream cheese base for added flavor, texture and color. Dice the remaining toppings very small and press firmly into the cream cheese otherwise they tend to fall off when putting on crackers or pita chips. I also added frech basil to the top. Definitely use kalamata olives versus black ripe. I received many compliments and requests for the recipe. Very easy to make and a nice presentation.
posted:
6/28/2004
easy,simple, yet elegant and impressive
K:450 v0:52110
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