Monday, March 12, 2012

Feta-Red Pepper-Mint Dip

Our son, Caleb, enjoys culinary experimentation as much as his dad and I do.  (He makes a great brew too!  But that's off limits for me...darn this disease.)  He suggested I make a feta cheese dip like he has made.  He provided me with approximate amounts of each ingredient and I took it from there and modified it to meet my needs.  Tom used it as a dip for cucumbers and I used it as a dip for some pita chips.  Great flavor combination!  Thanks Caleb!

6 oz. jar of roasted red peppers ( or equivalent of peppers you roast yourself)
1 cup reduced-fat feta cheese
1/4 cup or less non-fat plain yogurt
2 -3 leaves fresh mint, chopped
Approximately 1/2 Tablespoon fresh lemon juice

Put all of the ingredients except the yogurt into a blender and puree to desired consistency.  Add yogurt a little bit at a time to make desired consistency.  

Servings per recipe: 6
Serving Size: 1/4 cup (4 Tablespoons)
Calories: 93
Total Fat:  5 g
Cholesterol: 13 mg
Sodium: 591 mg (this will be less if you roast your own peppers)
Total Carbs: 2 g
Dietary Fiber: 0
Protein: 9,g