|If you're having a summer get-together, try this delicious dip with red peppers and feta.|
How do you feel about hot weather? I'm a fan of summer, and for weeks I've been complaining about the rainy spring we've been having in Utah. But the weather changed while I was in Austin for the IACP Conference and now it's so hot in Salt Lake that I turned my air conditioner on today! Hot weather makes me think about nibbling instead of eating big meals, and this delicious roasted red pepper and feta dip is perfect for a snack, but also flavorful enough to serve for a party.
Add the cream cheese, feta, fat-free Greek Yogurt, chopped mint, lemon juice, olive oil, and salt and process until the the mixture is well-blended.
(Makes about 2 cups of dip; recipe adapted with minor changes from The South Beach Diet Super Quick Cookbook.)
1 jar (12 oz.) roasted red bell peppers, drained well
1 tsp. minced garlic (or less)
4 oz. low-fat cream cheese
4 oz. Feta cheese
1/4 cup fat-free Greek yogurt (I used my favorite Greek yogurt)
3 T finely chopped fresh mint (or more)
1 T fresh lemon juice (I used fresh-frozen lemon juice)
1 T olive oil
salt to taste
Put a colander in the sink and dump in the jar of roasted red peppers. Let peppers drain well, then pat dry with paper towels. While the peppers drain, finely chop the mint.
Put red peppers and minced garlic into a food processor and process until peppers are pureed. Add cream cheese, Feta, fat-free Greek yogurt, mint, lemon juice, and olive oil and process until well blended. Taste to see if you want to add salt, and process again if you do.
Serve dip with raw veggie dippers like celery, sugar snap peas, jicama, or cauliflower, or cooked vegetables like asparagus, green beans, or broccoli. This is also good as a spread on sandwiches or as a dip for whole-wheat pita bread.
The dip will stay good in the refrigerator for several days. Let come to room temperature again when serving.
South Beach Suggestions:
When made with low-fat cream cheese and fat-free Greek yogurt, this dip would be approved for any phase of the South Beach Diet. For phase one, serve with low-glycemic vegetables such as celery, sugar snap peas, jicama, cauliflower, asparagus, green beans, or broccoli. This could be eaten with whole wheat crackers or pita bread for phase 2 or 3.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Tasty Dips to Eat with Vegetables:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Grandma Denny's Ranch-Style Vegetable Dip from Kalyn's Kitchen
Heart-Healthy Shrimp Dip from Kalyn's Kitchen
Extremely Easy Vegetable Dip from Eat This
Cucumber Dip with Feta from Kitchen Parade
Herbed Ricotta Dip with Spring Vegetables from Leite's Culinaria
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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