Greek Antipasto Dip

• 1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
• 1 clove garlic, minced
• 1/3 cup chopped drained roasted red peppers
• 1/4 cup finely chopped red onions
• 1 Tbsp. olive oil
• 1/4 cup ATHENOS Crumbled Reduced Fat Feta Cheese
• 1/2 small lemon, seeded Safeway 4 ct For $5.00 thru 02/09
• 1 Tbsp. minced fresh parsley
• large thin wheat snack crackerss

1. Heat oven to 350 degrees F.
2. Mix reduced-fat cream cheese and garlic; spread onto bottom of 9-inch pie plate.
3. Cover with peppers and onions.
4. Drizzle with oil; top with feta.
5. Bake 10 to 12 min.
6. or until heated through.
7. Squeeze lemon over dip.
8. Sprinkle with parsley.
9. Serve with crackers.

philadelphia, clove garlic, red peppers, red onions, olive oil, cheese, lemon, parsley, thin wheat snack crackerss

Taken from www.kraftrecipes.com/recipes/greek-antipasto-dip-111589.aspx (may not work)