Prep Time: 15 Minutes
Cooking Time: 20 Minutes
|250 mL (1 cup)||sour cream|
|250 mL (1 cup)||feta cheese, crumbled|
|70 mL (1/4 cup)||light mayonnaise|
|375mL (1 1/2 cups)||finely chopped roasted red peppers, rinsed and blotted dry|
|250 mL (1 cup)||chopped frozen spinach, thawed, drained and squeezed dry|
|2mL (1/2 tsp)||coarsely ground black pepper|
|2mL (1/2 tsp)||finely grated lemon zest|
|a pinch of crushed hot pepper flakes (optional)|
|toasted pita chips or wedges|
Preheat oven to 375 F (180 C). Stir the sour cream with the feta cheese and mayonnaise until well combined. Stir in the red peppers, spinach, garlic, pepper, lemon zest and pepper flakes (if using). This dip can be made to this point and refrigerated for up to one day.
Spread the dip evenly in a shallow, ovenproof dish. Bake for 20 minutes or until hot and bubbly. Serve with pita triangles. Makes 20 servings.
Tip 1 – To make your own pita chips, toss cut pita wedges with a little olive oil and spread in an event layer on baking sheets. Bake, turning once at 350 F (180C) for 10 minutes or until browned and crisp.
Tip 2 – Prepare this dish in a foil baking dish for easy potluck travel and clean up.
Tip 3 – Also great made with melted cheese on top.
A real crowd pleaser! Enjoy!