I just had this come through on an email from The South Beach Diet. I absolutely adore dips, because I am on Cambridge, I can't eat them, :cry:but it sounds delicious!
I might have a go at making it for my OH, but if anyone tries it before then, please post your comments.
Roasted Red Pepper, Feta, and Mint Dip</B>
Serve this full-flavored dip with crunchy raw veggies like cucumber slices, broccoli florets, and red pepper sticks. In Phase 2, you can also enjoy them with warm
whole-wheat pita or whole-grain crackers.
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 protein
4 g carbohydrate
0 g fiber
2 g total fat
1 g saturated fat
5 mg cholesterol
239 mg sodium
I might have a go at making it for my OH, but if anyone tries it before then, please post your comments.
Roasted Red Pepper, Feta, and Mint Dip</B>
Serve this full-flavored dip with crunchy raw veggies like cucumber slices, broccoli florets, and red pepper sticks. In Phase 2, you can also enjoy them with warm
whole-wheat pita or whole-grain crackers.
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 protein
4 g carbohydrate
0 g fiber
2 g total fat
1 g saturated fat
5 mg cholesterol
239 mg sodium
Last edited:
