Combine the red and green bell pepper, olives, a garlic, onion and oregano in the bowl of a food processor. Pulse on and off until finely minced (it should look like relish); do not over process. Drain in a colander or fine-mesh strainer, pressing with the back of a spoon to remove as much liquid as possible. Place the vegetables in a medium bowl and add the feta and cream cheese; mix with a fork until smooth, stir in the lemon juice and black pepper. Serve with sliced vegetables, crackers and hearty bread. Makes about 2 1/2 cups. * To pit olives, place them on a cutting board and press firmly with the flat side of a knife or bottom of a glass until flesh cracks and pit is exposed. A very thick, colorful spread. Recipe has been tested by two food writers at Oregonian and the FoodDay staff selected this recipe as 5th in top 12 recipes published in FoodDay in 1996 (out of 2500 tested and tasted). ** Note: This was also tested using chevre, the soft goat cheese. It was judged great too. Per Serving: Calories: 41 per tablespoon (13% from protein, 9% from carbohydrate, 78% from fat), Protein: 1 gram, Cholesterol: 11 mg, Exchanges: 1/2 fat, Total fat: 4 grams, Sodium: 117 mg, Saturated fat: 2 grams, Carbohydrate: 1 gram. Source: Owner/Chef Paul Warner, Genevieves, Portland Ore. (From Oregonian FoodDay article, 12/31/96.) MC adaptation by Brenda Adams
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|Serving Size: 1 Serving (4053g)|
|Recipe Makes: 1|
|Calories from Fat: 11663 (89%)|
|Amt Per Serving||% DV|
|Total Fat 1295.9g||1728 %|
|Saturated Fat 734.7g||3673 %|
|Monounsaturated Fat 326.8g|
|Polyunsanturated Fat 54g|
|Cholesterol 4193.5mg||1290 %|
|Sodium 14575.8mg||503 %|
|Potassium 5453mg||143 %|
|Total Carbohydrate 171.4g||50 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 167g|
|Protein 249.5g||356 %|
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Calories per serving: 13111
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