Cream cheese takes on a Mediterranean flair when blended with red wine vinegar, garlic, lemon pepper and oregano in this delightful dip.
What You Need
Original recipe yields 8 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
2 tsp. HEINZ Red Wine Vinegar
1 clove garlic, minced
1/2 tsp. lemon pepper seasoning
1/2 tsp. dried oregano leaves, crushed
Add To Shopping List
Let's Make It
Beat cream cheese in small bowl with electric mixer on medium speed until creamy.
Add remaining ingredients; mix well. Cover. Refrigerate several hours or until chilled.
Serve with crackers or pita bread wedges.
Select a few of your favorite appetizers rather than sampling one of each to save room for your entree.
Dip can be made up to 1 day in advance. Cover and refrigerate until ready to serve.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
1 cup or 8 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.