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Quick Roasted Pepper Dip

  • Prep
    15 min
  • Cook
    20 min
  • Servings
    8

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 clove garlic, minced
  • To taste lemon zest, finely grated
  • To taste freshly ground pepper
  • 1 pinch red pepper flakes
  • Sufficient quantity pita crisps

Directions

  1. Preheat the oven to 180°C (350°F).
  2. In a 22 cm (9 in) baking dish, combine all the ingredients except the pita crisps.
  3. Bake for 20 minutes on the middle rack until the mixture is bubbling.
  4. Serve with the pita crisps.

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