Greek Antipasto Dip
8 oz. Tub “1/3 less fat” cream cheese
1 clove garlic, finely chopped
1/3 cup chopped drained roasted red peppers
¼ cup finely chopped red onion
1 tablespoon olive oil
¼ cup crumbled reduced fat feta cheese
½ small lemon, seeded
1 tablespoons minced fresh parsley
Preheat oven to 350. Mix cream cheese and garlic; spread over bottom of a 9” pan. Cover with peppers and onions. Drizzle with oil; top with feta cheese. Bake 10-12 minutes or until heated through. Squeeze lemon over dip. Sprinkle with parsley. Good with Wheat Thins crackers.
