Roasted Red Pepper, Feta, and Mint Dip
Serve this full-flavored dip with crunchy raw veggies like cucumber
slices, broccoli florets, and red pepper sticks. In Phase 2, you can
also enjoy them with warm
whole-wheat pita or whole-grain crackers.
Makes about 1 3/4 cups
Ingredients
1 (12-ounce) bottle roasted red peppers, drained, rinsed, and chopped
1 clove garlic, coarsely chopped
4 ounces reduced-fat feta cheese
4 ounces reduced-fat cream cheese
1/4 cup nonfat plain yogurt
3 tablespoons finely chopped fresh mint
2 tablespoons fresh lemon juice (from 1 lemon)
1 tablespoon extra-virgin olive oil
Salt, as desired
Instructions
Combine red peppers and garlic in food processor or blender. Pulse until
well blended. Add remaining ingredients, except salt; process until
blended but still thick. Add salt and additional lemon juice to taste.
Refrigerate for 30 minutes to allow flavors to blend. Serve cold.
Make-Ahead Tip: Dip can be made 3 days ahead. Cover and refrigerate.
Nutritional Information
47 calories
2 g protein
4 g carbohydrate
0 g fiber
2 g total fat
1 g saturated fat
5 mg cholesterol
239 mg sodium
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