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.
Red pepper-feta dip
3
PREP TIME
5 min
Makes
2 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
- 1.4 g,
- Carbohydrates
- 0.8 g,
- Fat
- 2.8 g,
- Sodium
- 92 mg.
FILED UNDER: Christmas Cocktails Dinner New Years No Cook side dishes Vegetarian world cuisine
