pepper and feta dip
SERVES 4 • PREP TIME: 15 MIN • COOK TIME: 10 MIN
calories per serving: 162
Fat 14.5 g • Cholesterol 43 mg • Sodium 382 mg • Carbohydrates 6 g • Fiber 1 g • Sugar 1 g • Protein 5 g
3/4 cup – feta cheese (crumbled)
Pinch – paprika
Toasted pita bread (cut into triangles)
Ontario greenhouse cucumber slices
3 – Ontario greenhouse peppers (red, yellow and orange)
6 oz – plain cream cheese (softened)
2 cloves – garlic (chopped)
2 tbsp – lemon juice
3/4 tsp – salt
Pinch – cayenne (optional)
Grill or boil pepper until well charred. Transfer to a bowl and cover with plastic wrap. Let steam for 5 to 10 minutes. Peel, seed and pat peppers dry with paper towel.
Add roasted pepper, cream cheese, garlic, lemon juice, salt and cayenne to a small food processor. Pulse until smooth. Stir in all but 1 tablespoon feta. Cover and chill for at least 1 hour before serving.
Spoon in serving dish. Sprinkle with reserved 1 tablespoon feta. Drizzle with a little olive oil and garnish with paprika. Serve with toasted pita bread and cucumber slices.