Red pepper-feta dip
3
- Prep Time5 min
- Total Time5 min
- Makes2 cups (500 mL)
Ingredients
200-g container feta, drained
1/2 cup plain yogurt
1/2 cup coarsely chopped roasted red peppers
1/2 250-g block cream cheese, at room temperature
1/4 cup coarsely chopped fresh dill
Instructions
Taste feta. If very salty, rinse with cold water, then drain well and pat dry with paper towels. Crumble into a food processor. Add yogurt and peppers. Whirl until smooth, scraping down side as needed. Cut cream cheese into chunks. Add to feta with dill. Whirl until evenly mixed.
Scrape into a medium-size bowl. Dip will keep well in a covered container in the refrigerator up to 3 days. Serve with mini pitas, bread sticks, apple slices or nacho chips.
Nutrition (per serving)
Calories 34, Protein 1.4g, Carbohydrates 0.8g, Fat 2.8g, Sodium 92mg.
Tangy feta is a great base for this simple dip chock full of Mediterranean flavours. Ready in five minutes flat, it'll keep in the fridge up to three days.
