ROASTED RED PEPPER
AND FETA DIP
An unusual dip that is bound to please. It sure pleased my son and his wife. Roasting
the red peppers was fun! I had never done them that way before. It worked well. This was good use of the Feta cheese I had kept for ages in the refrigerator. Ever notice how long it lasts? Amazing!
2 red bell peppers
1 tbsp olive oil (15 mL)
1 cup crumbled Feta cheese
(250 mL)
4 oz cream cheese (125 g)
1/4 cup
olive oil (60 mL)
2 tsp bottled crushed garlic
(10 mL)
Rub bell peppers well with 1
tbsp (15 mL) olive oil. Roast red
peppers directly over the gas flame of stovetop. They turn pitch black with just bits of red
showing. Use a long forceps that you
would normally use for an outside barbecue.
Keep turning them to blacken them.
Place in a bowl and cover bowl tightly with plastic wrap. Allow to cool. Then remove all the blackened skin. Cut open and remove seeds. Cut into big pieces.
In food processor, combine
prepared bell peppers, Feta cheese, cream cheese, olive oil and garlic; process well. Place in pretty serving bowl, cover with
plastic wrap and refrigerate until needed.
Yield: 6 servings
1 serving
230.7
calories
6.3
g protein
20.8
g fat
0.8 g fiber
4.8
g net carbs
For other great Low-Carb, Gluten-Free
recipes by the team & me:
Support your team, buy Low-Carbing Among
Friends cookbooks:
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