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. ---------------------------------------------------------------------------
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