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Yield

8 servings

Prep

15 minutes

Cooking

20 minutes

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Quick Roasted Pepper Dip

Ingredients

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 clovegarlic, minced
To tastelemon zest, finely grated
To tastefreshly ground pepper
1 pinchred pepper flakes
Sufficient quantitypita crisps

Directions

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.