Ingredients

The following ingredients have 4 Servings
  • 4 oz. feta cheese ((approximately 1 cup))
  • 4 oz. cream cheese, room temperature ((may use reduced fat))
  • 1/4 cup sour cream ((may sub Greek yogurt))
  • 1/4 cup mayonnaise ((may use lite))
  • 2 tablespoons lime juice
  • 1/2 cup jarred roasted red peppers (drained and patted dry)
  • 1 jalapeno roughly chopped, seeds separated
  • 1 clove garlic, peeled
  • 1/4 cup loosely packed cilantro
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano

Instruction

  • Add feta, cream cheese, sour cream, mayonnaise and lime juice to food processor and mix 3-4 minutes until cheeses are very smooth, scraping sides down occasionally.
  • Add remaining ingredients and pulse until smooth. Depending on amount of water released from roasted red peppers, you may want to mix in a tablespoon+ milk to reach desired consistency. If dip seems thin, it will thicken after refrigerated.
  • Add jalapeno seeds to taste to reach desired spice level (I use about half of the jalapeno seeds), mixing until incorporated.
  • Serve at room temperature or even better chilled as spread/dip for pita chips, crackers, bread, vegetables, etc.