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Appetizers

Greek Antipasto Dip

Greek Antipasto Dip recipe
photo by:kraft
Feta cheese and a squeeze of fresh lemon give this Greek Antipasto Dip its Mediterranean flavor. For still more, add chopped kalamata or black olives.
time
prep:
15 min
total:
27 min
servings
total:
16 servings, 2 Tbsp. dip and 11 crackers each
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What You Need

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
 Thin wheat crackers

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.

Kraft Kitchens Tips

Special Extra
Add a layer of 10 chopped kalamata or black olives to dip before baking as directed.
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