Let's whip it up
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Kalamata olives, tomatoes, chickpeas and lemon are the Greek flavors highlighted in this creamy spread. Serve on TRISCUIT Crackers for a hearty appetizer.
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Cook chickpeas and garlic powder in small skillet sprayed with cooking spray on medium-high heat 5 min. or until chickpeas are golden brown, stirring frequently. Cool completely.
Reserve 2 Tbsp. chickpeas for later use; chop remaining chickpeas. Reserve 2 Tbsp. tomatoes and 1 Tbsp. olives for garnish.
Mix Neufchatel cheese, chopped chickpeas, oregano, lemon zest and parsley in medium bowl until blended. Add remaining tomatoes and olives; mix well.
Spoon Neufchatel mixture into serving dish; top with reserved chickpeas, tomatoes and olives.
Serve with crackers.
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