Festive feta spread

By á-1821

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 unexpected holiday guests. Serve with pita wedges, whole grain crisp breads or crackers and/or raw vegetables.

Ingredients

• Ingredients
• 10 1/2 oz baked low-fat tortilla chips
• 7 oz roasted red peppers, packed in water, drained
• 1 pound(s) 1/3 less-fat cream cheese, two 8-oz blocks, softened, cut up
• 4 oz reduced-fat feta cheese, crumbled
• 1 clove(s) (medium) garlic clove(s), peeled
• 1/4 tsp black pepper, freshly ground
• 3 Tbsp dill, fresh, chopped
• 1/4 cup(s) dill, fresh, whole sprigs

Preparation

Step 1

Instructions
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.