Recipe Details
Ingredients
-
1(6 ounce) jarroasted red peppers, drained and coarsely chopped
-
¼cuproasted garlic
-
1teaspoonhot pepper sauce, or to taste
-
½cupfreshly squeezed lemon juice
-
¼teaspoondried oregano
-
⅛teaspoonground white pepper
-
8ouncescrumbled feta
-
4ouncescream cheese, softened
-
¼cupextra-virgin olive oil
-
¼cuphalf-and-half (Optional)
Cooking Directions
-
Place roasted red peppers, roasted garlic, hot pepper sauce, lemon juice, oregano, and white pepper into a blender; puree until smooth. Add feta and cream cheese, and puree until smooth.
-
With blender running, slowly pour in olive oil until incorporated and thickened. Stir in half-and-half if needed to achieve a dip consistency. Cover and store in the refrigerator until ready to serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe24 | |
| Calories71 | |
| % Daily Value * | |
| Total Fat 6g |
8% |
| Saturated Fat 3g |
15% |
| Cholesterol 15mg |
5% |
| Sodium 151mg |
7% |
| Total Carbohydrate 2g |
1% |
| Dietary Fiber 0g |
0% |
| Total Sugars 1g |
|
| Protein 2g |
4% |
| Vitamin C 7mg |
8% |
| Calcium 57mg |
4% |
| Iron 0mg |
1% |
| Potassium 27mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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