Greek Antipasto Dip Recipe



So a couple of weeks ago I finally got my hands on a box of the new saltines rounds. I was pleasantly surprised that I had no idea these were on shelves and of course once I found out from Mimi. I was on a hunt. I was able to locate them at pretty much all of my stores. (Of course the price varied with each store)
I was in love with these crackers from the first bite. While taking a glance of the packaging, I noticed a dip recipe. I know me, and I know that it’s a 50/50 chance that once I want to try a recipe that I actually do. Well, to my surprise I had all of the ingredients at home except for the feta cheese which was cool.
Let me say that this recipe was delicious. The aroma in my home was amazing. The family didn’t try. However, I was able to nibble on this treat and save the rest for lunch. 



Recipe via 

Ingredients
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sliced black olives
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 crumbled feta cheese (did not have on hand, used p
1/2 small lemon, seeded
1 Tbsp. finely chopped fresh parsley
 PREMIUM Rounds Saltine Crackers - Rosemary & Olive Oil

Instructions
HEAT  oven to 350ºF.
MIX  cream cheese and garlic; spread onto bottom of 9-inch pie plate.
COVER  with peppers, onions and olives. Drizzle with oil; top with feta.
BAKE  10 to 12 min. or until heated through. Squeeze lemon over dip. Sprinkle with parsley. Serve with crackers.


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