Ingredients
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1 (6 ounce) jar roasted red peppers, drained and coarsely chopped
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¼ cup roasted garlic
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1 teaspoon hot pepper sauce, or to taste
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½ cup freshly squeezed lemon juice
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¼ teaspoon dried oregano
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⅛ teaspoon ground white pepper
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8 ounces crumbled feta
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4 ounces cream cheese, softened
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¼ cup extra-virgin olive oil
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¼ cup half-and-half (Optional)
Directions
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Place roasted red peppers, roasted garlic, hot pepper sauce, lemon juice, oregano, and white pepper into a blender; puree until smooth. Add feta and cream cheese, and puree until smooth.
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With blender running, slowly pour in olive oil until incorporated and thickened. Stir in half-and-half if needed to achieve a dip consistency. Cover and store in the refrigerator until ready to serve.
Nutrition Facts (per serving)
71 | Calories |
6g | Fat |
2g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 71 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 3g | 15% |
Cholesterol 15mg | 5% |
Sodium 151mg | 7% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 0% |
Total Sugars 1g | |
Protein 2g | 4% |
Vitamin C 7mg | 8% |
Calcium 57mg | 4% |
Iron 0mg | 1% |
Potassium 27mg | 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.