I made this dip a few weeks ago and I loved it! It actually is a diet friendly dip and super easy. Most importantly, it is delicious! I've made it another time since, but I cut it in half, the original makes a ton. I had a family size box of triscuits and there still was lots of dip left over.
So try it for yourself!
7 oz roasted red peppers, packed in water, drained
1 pound(s) 1/3 less-fat cream cheese, two 8-oz blocks, softened, cut up
4 oz reduced-fat feta cheese, crumbled
1 clove(s) (medium) garlic clove(s), peeled
1/4 tsp black pepper, freshly ground
3 Tbsp dill, fresh, chopped
1/4 cup(s) dill, fresh, whole sprigs
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.
Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour to firm up slightly and for flavors to blend.
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.
Notes: The dip stays good for 5 days after making. I would not freeze because I find that freezing things made with cream cheese the consistency changes and its just not worth it. I've had it with pita chips and triscuits and both were scrumptious.