Feta Spread

Red, white and green dip. Keeps in the fridge for up to five days. It's great for gatherings.

• Ready In: 15 mins
• Serves: 16
• Yields: 3 tbsp

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.