Prep

15 min
Total

35 min
Serving

8

Quick Roasted Pepper Dip

Name: Quick Roasted Pepper Dip
Prep time: 15 min
Total time: 35 min
Yield: 8
Ingredients: 250 ml (1 cup) Neilson sour cream; 200 g (1 container) Saputo plain Feta cheese, drained and crumbled; 60 ml (1/4 cup) Light mayonnaise; 375 ml (1 1/2 cups) preserved roasted red peppers, drained and patted dry; 250 ml (1 cup) frozen spinach, well drained and chopped; 1 clove garlic, minced; To taste lemon zest, finely grated; To taste freshly ground pepper; 1 pinch red pepper flakes; Sufficient quantity pita crisps

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Ingredients

250 ml (1 cup) Neilson sour cream
200 g (1 container) Saputo plain Feta cheese, drained and crumbled
60 ml (1/4 cup) Light mayonnaise
375 ml (1 1/2 cups) preserved roasted red peppers, drained and patted dry
250 ml (1 cup) frozen spinach, well drained and chopped
1 clove garlic, minced
To taste lemon zest, finely grated
To taste freshly ground pepper
1 pinch red pepper flakes
Sufficient quantity pita crisps

Directions

Preheat the oven to 180°C (350°F).
In a 22 cm (9 in) baking dish, combine all the ingredients except the pita crisps.
Bake for 20 minutes on the middle rack until the mixture is bubbling.
Serve with the pita crisps.

Quick Roasted Pepper Dip

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14% Regular Sour Cream

Ingredients

Directions

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