Roasted Red Pepper & Feta Dip
A zesty dip for fresh vegetables or pita chips. It may also be spread on crackers or used as a condiment for wraps or sandwiches. Serve with springs of fresh dill and diced red peppers for a festive touch.
Ingredients
- 1 medium garlic clove
- 8 oz Greek yogurt cream cheese softened slightly
- ½ cup reduced fat feta cheese
- ¾ cup roasted piquillo peppers packed in water, chopped
- 1 tablespoon dry dill may use fresh
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Place the garlic clove in the bowl of a food processor, or blender, and pulse a few times until it is minced.
- Cut the cream cheese into four smaller bricks then add them to the food processor bowl with the remaining ingredients.
- Process the ingredients for 4 minutes or until they are well blended then scoop into a dish.
- Cover and store the dip for 2 hours up to overnight before serving. Store any remaining dip, tightly wrapped, for up to 1 week.
Notes
If you can't find roasted pequillo peppers use roasted red bell peppers just make sure they are packed in water, not oil.
Substitutions (substitutions may alter the nutrition information):
Reduced fat cream cheese may be used in place of the Greek yogurt cream cheese.
Fat free feta cheese will work in place of reduced fat feta cheese.
Substitutions (substitutions may alter the nutrition information):
Reduced fat cream cheese may be used in place of the Greek yogurt cream cheese.
Fat free feta cheese will work in place of reduced fat feta cheese.
Nutrition
Serving: 2gCalories: 42kcalCarbohydrates: 2gProtein: 3gFat: 2gCholesterol: 1mgSodium: 141mgSugar: 1g
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