Greek Antipasto Dip

6  Ratings
  • 15 min prep
  • 30 min total
  • Makes 16 servings, 2 Tbsp. (30 mL) dip and 4 crackers (18 g) each.


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Greek Antipasto Dip Recipe

Ingredients

  • 1 tub (250 g) soft light cream cheese
  • 1 clove garlic, finely chopped
  • 1/3 cup chopped drained roasted red peppers
  • 1/4 cup finely chopped red onions
  • 1 Tbsp. olive oil
  • 1/4 cup crumbled light feta cheese
  • 1/2 small lemon, seeded
  • 1 Tbsp. finely chopped fresh parsley
  •  Triscuit Rosemary & Olive Oil Crackers

Instructions

  • Heat  oven to 350°F.
  • Mix  cream cheese spread and garlic until blended; 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.

Recipe Tips

Serving SuggestionServe with your favourite flavour of TRISCUIT Crackers.

Special ExtraAdd a layer of 10 chopped kalamata or black olives before baking as directed.

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Nutrition Information

Makes 16 servings, 2 Tbsp. (30 mL) dip and 4 crackers (18 g) each.

Nutrition per serving:

  • Calories 130 
  • Total fat 6 g
  • Saturated fat 2 g
  • Trans fat 0.1 g
  • Cholesterol 10 mg
  • Sodium 210 mg
  • Carbohydrate 15 g
  • Dietary fiber 2 g
  • Sugars 2 g
  • Protein 4 g
  • Vitamin A 4 %DV
  • Vitamin C 4 %DV
  • Calcium 4 %DV
  • Iron 6 %DV

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