Recipe Details
Ingredients
-
1cupcrumbled feta cheese
-
½cupchopped roasted red peppers
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4pepperoncini peppers, drained and stemmed
-
1teaspooncayenne pepper, or more to taste
-
1cupricotta cheese
-
1teaspoonlemon juice
Cooking Directions
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Pulse feta cheese in a food processor just enough to get uniformly small crumbles; transfer to a bowl.
-
Purée red peppers, pepperoncini, and cayenne pepper in the food processor until smooth. Add pepper purée to feta.
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Add ricotta cheese and lemon juice to feta-pepper purée mixture; mix until dip is uniform in texture and color. Transfer to a sealed container and refrigerate for at least 2 hours or overnight before serving.
Tips
This is a good recipe for experimenting. Some similar recipes use Greek yogurt instead of ricotta. You can substitute a couple of jalapeño peppers and a bit of garlic for the pepperoncini if desired. The roasted red bell peppers give this dip its color, but you can substitute for them as well.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories91 | |
| % Daily Value * | |
| Total Fat 7g |
9% |
| Saturated Fat 5g |
24% |
| Cholesterol 28mg |
9% |
| Sodium 696mg |
30% |
| Total Carbohydrate 3g |
1% |
| Dietary Fiber 0g |
1% |
| Total Sugars 2g |
|
| Protein 5g |
10% |
| Vitamin C 8mg |
9% |
| Calcium 164mg |
13% |
| Iron 1mg |
3% |
| Potassium 25mg |
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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