Feta Spread

• 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
• 14 teaspoon black pepper, freshly ground
• 3 tablespoons fresh dill, chopped
• 14 cup whole fresh dill sprig
• 10 12 ounces baked corn tortilla chips

1. Remove a 1 1/2-inch piece from one of the roasted peppers (to use for garnish); wrap and refrigerate.
2. Combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper in a food processor; process until smooth.
3. Add chopped dill; pulse until evenly distributed.
4. 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.
5. Yields about 3 tablespoons of spread and 8 chips per serving.

red peppers, lowfat cream cheese, feta cheese, garlic, black pepper, fresh dill, dill, corn tortilla chips

Taken from www.food.com/recipe/feta-spread-239663 (may not work)