Greek Antipasto Dip Recipes

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GREEK ANTIPASTO



Greek Antipasto image

Make and share this Greek Antipasto recipe from Food.com.

Provided by Gregg Schlau

Categories     Cheese

Time 22m

Yield 24 serving(s)

Number Of Ingredients 8

1 (4 ounce) package athenos crumbled feta cheese with lemon garlic and oregano
1/2 cup chopped kalamata olive
1/2 cup chopped red onion
1/2 cup chopped roasted red pepper
1/2 cup kraft special collection Greek salad dressing
2 tablespoons grated lemons, rind of
1 French baguette (12 inch)
2 tablespoons chopped Italian parsley

Steps:

  • Combine feta, olives, onions and peppers in bowl.
  • Add dressing and lemon peel; mix well.
  • Cover and stick in refrigerator at least 1 hour or up to 24 hours.
  • Cut baguette into 48 (1/4 inch-thick) slices.
  • Place in single layer in baking pans or on rack of broiler pan.
  • Broil 1 to 1-1/2 minute on each side or until lightly toasted on both sides.
  • Add parsley to feta mixture; mix lightly.
  • Spoon 1 tablespoons of the feta mixture onto each toast slice just before serving.
  • you can make-ahead Can be prepared up to 2 days in advance.
  • Store in tightly covered container in refrigerator.

Nutrition Facts : Calories 57.3, Fat 0.9, SaturatedFat 0.2, Sodium 179.8, Carbohydrate 10.5, Fiber 0.8, Sugar 0.2, Protein 1.8

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