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Quick Roasted Pepper Dip

  • Prep
    15 min
  • Total
    35 min
  • 8

Quick Roasted Pepper Dip

Ingredients

  • 250 ml (1 cup) Scotsburn sour cream
  • 200 g (1 container) Saputo plain Fetos cheese, drained and crumbled
  • 60 ml (¼ cup) Light mayonnaise
  • 375 ml (1 ½ 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 180oC (350oF).
  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.

Products in this recipe

Sour Cream

Add a little zip to your dips, baked potatoes and casseroles with the fresh tanginess of a tried-and-true favourite: our sour cream!

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