Monday, March 12, 2012
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)
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