Wednesday, March 18, 2009

Roasted Red Pepper, Feta, and Mint Dip

Roasted Red Pepper, Feta, and Mint Dip (Phase 1)
by: South Beach

Serve this hearty, full-flavored dip with crunchy raw veggies, like asparagus spears, cucumber slices, and broccoli florets.

Makes about 1 3/4 cups

1 bottle (12 oz) roasted red peppers, drained, rinsed, and chopped
1 clove garlic, coarsely chopped
4 oz reduced-fat feta cheese
4 oz reduced-fat cream cheese
1/4 cup nonfat plain yogurt
3 Tbsp finely chopped fresh mint
2 Tbsp fresh lemon juice (from 1 lemon)
1 Tbsp extra-virgin olive oil
Salt, as desired


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 (per serving)
47 calories
2g protein
4g carbohydrate
0 g fiber
2g total fat
1g saturated fat
5 mg cholesterol
239 mg sodium

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