Roasted Red Pepper and Feta Dip
Serves 16 (3TB each serving)
4 Weight Watchers Points Plus per serving

• 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

In a food processor, 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 (or up to 5 days) to firm up slightly and for flavors to blend.

This recipe can be cut in half to serve 8, but it keeps so well (up to 5 days refrigerated) that it makes sense to make the whole batch to have on hand for unexpected holiday guests. Serve with pita wedges, whole grain crisp breads or crackers and/or raw vegetables