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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice off a 1 1/2-inch piece of roasted pepper to use for garnish; wrap and refrigerate. In a food processor, combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper; 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 dip 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn tortilla chip	10 1/2	ounces	baked	264.775	0.0	58.905	1.4875
red pepper	7	ounces	roasted drained	79.3786	17.4831	3.7109	0.8732
cream cheese	2	lb	reduced-fat softened cut	2676.2461	31.7521	64.4113	259.4598
feta cheese	4	ounces	crumbled reduced fat	299.376	4.6381	16.1141	24.1315
black pepper			ground	-	-	-	-
dill	3	tablespoons	chopped	60.39	10.9237	3.1639999999999997	2.8789
dill sprig	1/4	cup		264.775	0.0	58.905	1.4875

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.