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Greek Salsa

Greek Salsa recipe
photo by:kraft
WOW! This was a huge hit and loved by everyone who tried it, even folks who didn't like the ingredients! Perfect appetizer for a hot summer night!
posted by
ClemsonMom2
on 8/12/2007
time
prep:
10 min
total:
10 min
servings
total:
2 cups or 16 servings, 2 Tbsp. each
Magazine Acquisition

What You Need

1
pkg.  (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese
1/2
cup  halved kalamata olives
1/2
cup  chopped red onions
1/2
cup  chopped cucumbers
1/2
cup  chopped roasted red peppers
2
Tbsp.  finely chopped fresh mint
1/2
cup  KRAFT Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil

Make It

MIX all ingredients until well blended.

SERVE with ATHENOS PITA THINS Toasted Chips Original.

Kraft Kitchens Tips

How to Roast Peppers
Preheat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.
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