1 jar (7 oz.) roasted red peppers, drained, patted dry
1/4 cup plain nonfat Greek-style yogurt
1/8 tsp. crushed red pepper
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Let's Make It
Reserve 1 Tbsp. cheese. Process remaining cheese with remaining ingredients in food processor until smooth.
Serve topped with reserved cheese.
Serve with cucumber slices, bell pepper strips and/or ATHENOS Pita Chips.
For a less spicy version, omit crushed red pepper.
The roasted red peppers add a good source of both vitamins A and C to this creamy dip.
This simple, yet tasty, dip can be prepared ahead of time. Refrigerate up to 24 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 1.5g
Saturated Fat 1g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 1g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.