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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Red, white and green dip. Keeps in the fridge for up to five days. It's great for gatherings. Ingredients:
7 ounces roasted red peppers, packed in water, drained |
1 lb low-fat cream cheese, softened, cut up |
4 ounces reduced-fat feta cheese, crumbled |
1 large garlic clove, peeled |
1/4 teaspoon black pepper, freshly ground |
3 tablespoons fresh dill, chopped |
1/4 cup whole fresh dill sprig |
10 1/2 ounces baked corn tortilla chips |
Directions:
1. Remove a 1 1/2-inch piece from one of the roasted peppers (to use for garnish); wrap and refrigerate. Combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper in a food processor; process until smooth. Add chopped dill; pulse until evenly distributed.
2. 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.
3. Yields about 3 tablespoons of spread and 8 chips per serving.
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