*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 keep around 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

snacks | This red, white and green dip will spread holiday cheer to all your guests. It keeps in the fridge for up to five days – perfect for last-minute gatherings.



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

Instructions


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. To serve, smooth surface of spread 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.





-- Edited by Colette at 04:41, 2006-01-05