Ingredients
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1 cup crumbled feta cheese
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½ cup chopped roasted red peppers
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4 pepperoncini peppers, drained and stemmed
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1 teaspoon cayenne pepper, or more to taste
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1 cup ricotta cheese
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1 teaspoon lemon juice
Directions
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Pulse feta cheese in a food processor just enough to get uniformly small crumbles; transfer to a bowl.
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Purée red peppers, pepperoncini, and cayenne pepper in the food processor until smooth. Add pepper purée to feta.
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Add ricotta cheese and lemon juice to feta-pepper purée mixture; mix until dip is uniform in texture and color. Transfer to a sealed container and refrigerate for at least 2 hours or overnight before serving.
Tips
This is a good recipe for experimenting. Some similar recipes use Greek yogurt instead of ricotta. You can substitute a couple of jalapeño peppers and a bit of garlic for the pepperoncini if desired. The roasted red bell peppers give this dip its color, but you can substitute for them as well.
Nutrition Facts (per serving)
| 91 | Calories |
| 7g | Fat |
| 3g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 91 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 5g | 24% |
| Cholesterol 28mg | 9% |
| Sodium 696mg | 30% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 2g | |
| Protein 5g | 10% |
| Vitamin C 8mg | 9% |
| Calcium 164mg | 13% |
| Iron 1mg | 3% |
| Potassium 25mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
