Quick Roasted Pepper Dip
|250 ml (1 cup)||Neilson sour cream|
|200 g (1 container)||Saputo plain Fetos cheese, drained and crumbled|
|60 ml (1/4 cup)||Light mayonnaise|
|375 ml (1 1/2 cups)||preserved roasted red peppers, drained and patted dry|
|250 ml (1 cup)||frozen spinach, well drained and chopped|
|1 clove||garlic, minced|
|To taste||lemon zest, finely grated|
|To taste||freshly ground pepper|
|1 pinch||red pepper flakes|
|Sufficient quantity||pita crisps|
Preheat the oven to 180°C (350°F).
In a 22 cm (9 in) baking dish, combine all the ingredients except the pita crisps.
Bake for 20 minutes on the middle rack until the mixture is bubbling.
Serve with the pita crisps.