Greek Salad Spread

Kalamata olives, tomatoes, chickpeas and lemon are the Greek flavors highlighted in this creamy spread. Serve on TRISCUIT Crackers for a hearty appetizer.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • ½ cup rinsed canned chickpeas (garbanzo beans)
  • ¼ tsp. garlic powder
  • 1 tomato, seeded, chopped and divided
  • ¼ cup chopped pitted Kalamata olives, divided
  • 1 pkg. (8 oz.) Neufchatel cheese, softened
  • 1 tsp. dried oregano leaves
  • 1 tsp. lemon zest
  • 1 Tbsp. chopped fresh parsley
  • TRISCUIT Crackers

Nutrition facts

Recipe Tips

1

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.

2

Reserve 2 Tbsp. chickpeas for later use; chop remaining chickpeas. Reserve 2 Tbsp. tomatoes and 1 Tbsp. olives for garnish.

3

Mix Neufchatel cheese, chopped chickpeas, oregano, lemon zest and parsley in medium bowl until blended. Add remaining tomatoes and olives; mix well.

4

Spoon Neufchatel mixture into serving dish; top with reserved chickpeas, tomatoes and olives.

5

Serve with crackers.