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. You can also enjoy them with warm whole-wheat pita or whole-grain crackers.

Roasted Red-Pepper, Feta, and Mint Dip (Phase 1)

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 total fat (1 g sat)
5 mg cholesterol
4 g carbohydrate
2 g protein
0 g fiber
239 mg sodium

Source: SouthBeachDiet.com

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Comments

One Response to “Roasted Red-Pepper, Feta, and Mint Dip”

  1. Carole Baxter on December 4th, 2008 11:36 am

    What’s the serving size for this to be 47 calories per serving?

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