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!
Ingredients:
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
Preparation:
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.
Nutrition:
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
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