Tuesday, October 19, 2010

Recipe: Mediterranean Dip

I'm making this tomorrow for our school's "Munchie Lunchie." It's basically a pot-luck all day lunch made by and eaten by the staff and faculty.

I haven't tried it yet, but I have high hopes!! **Note to reader: I love ANYTHING that's greek/mediterranean styled/involves feta. So it's a no-brainer...it's going to be DELICIOUS!

Prep. Time: 10 min
Total Time: 10 min
Makes: 1-1/2 cups or 12 servings, 2 Tbsp. each

What You Need
1 pkg. (8 oz.) Philadelphia Neufchatel Cheese, softened
1/2 cup chopped seedless cucumbers
1/2 cup Athenos Basil & Tomato Crumbled Feta Cheese
1 plum tomato, chopped
2 Tbsp. finely chopped red onion
2 Tbsp. Kraft Greek Vinaigrette Dressing
1/2 cup chopped spinach

Make It
Spread Neufchatel onto bottom of 9-inch pie plate.
Mix remaining ingredients except for feta cheese; spoon over Neufchatel.
Sprinkle feta on top.
Serve with Wheat Thins or assorted cut-up fresh vegetables.

1 comment:

Daniel (Author) said...

Looks delicious. I'm sure you added the secret ingredient as well