Post by amirah on Dec 15, 2008 12:10:18 GMT -5
Festive Feta Spread
POINTS® Value: 3
Servings: 16
Preparation Time: 15 min
Cooking Time: 0 min
Level of Difficulty: Easy
This dip was a favorite at a recent recipe tasting. It stays fresh in the refrigerator for up to five days so it's great for drop-in holiday guests.
7 oz roasted red peppers
1 pound(s) 1/3 less-fat cream cheese
4 oz reduced-fat feta cheese
1 large garlic clove(s)
1/4 tsp black pepper
3 tbsp dill
1/4 cup(s) dill
10 1/2 oz baked low-fat tortilla chips
Slice off a 1 1/2-inch piece of roasted pepper to use for garnish; wrap and refrigerate. In a food processor, combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper; process until smooth. Add chopped dill; pulse until evenly distributed.
Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour (or up to 5 days) to firm up slightly and for flavors to blend.
To serve, smooth surface of dip with a spatula. Arrange dill sprigs on top in a circular fashion to form a “wreath;” cut reserved piece of roasted pepper into tiny “berries" and place on wreath. Or create any other decorative pattern you desire. Yields about 3 tablespoons of spread and 8 chips per serving.
Notes: This recipe can be cut in half to serve 8, but it keeps so well (up to 5 days refrigerated) that it makes sense to make the whole batch to have on hand for those unexpected holiday guests. Serve with pita wedges, whole grain crisp breads or crackers and/or raw vegetables. (The dip alone is 2 POINTS values for 3 tablespoons.)
POINTS® Value: 3
Servings: 16
Preparation Time: 15 min
Cooking Time: 0 min
Level of Difficulty: Easy
This dip was a favorite at a recent recipe tasting. It stays fresh in the refrigerator for up to five days so it's great for drop-in holiday guests.
7 oz roasted red peppers
1 pound(s) 1/3 less-fat cream cheese
4 oz reduced-fat feta cheese
1 large garlic clove(s)
1/4 tsp black pepper
3 tbsp dill
1/4 cup(s) dill
10 1/2 oz baked low-fat tortilla chips
Slice off a 1 1/2-inch piece of roasted pepper to use for garnish; wrap and refrigerate. In a food processor, combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper; process until smooth. Add chopped dill; pulse until evenly distributed.
Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour (or up to 5 days) to firm up slightly and for flavors to blend.
To serve, smooth surface of dip with a spatula. Arrange dill sprigs on top in a circular fashion to form a “wreath;” cut reserved piece of roasted pepper into tiny “berries" and place on wreath. Or create any other decorative pattern you desire. Yields about 3 tablespoons of spread and 8 chips per serving.
Notes: This recipe can be cut in half to serve 8, but it keeps so well (up to 5 days refrigerated) that it makes sense to make the whole batch to have on hand for those unexpected holiday guests. Serve with pita wedges, whole grain crisp breads or crackers and/or raw vegetables. (The dip alone is 2 POINTS values for 3 tablespoons.)