2003 Feta Olive Dip

By boandozzy

One serving (2 tablespoons dip, calculated without pita chips) equals 56 calories, 4 g fat (3 g saturated fat), 14 mg cholesterol, 183 mg sodium, 2 g carbohydrate, trace fiber, 3 g protein.

Diabetic Exchanges: 1 fat.

Originally published as Feta Olive Dip in Light & Tasty June/July 2002, p21

Ingredients

• 4 ounces reduced-fat cream cheese
• 1/2 cup crumbled feta cheese
• 1/2 cup light sour cream
• 1/4 cup sliced ripe olives
• 2 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon minced fresh parsley
• 1/4 teaspoon salt
• 1/4 to 1/2 teaspoon hot pepper sauce
• Baked pita chips

Preparation

Step 1

In a food processor, combine the first nine ingredients; cover and process until blended. Transfer to a large bowl. Cover and refrigerate for at least 1 hour before serving. Serve with pita chips. Yield: about 1-1/2 cups.