Quick Roasted Pepper Dip | Scotsburn Milk
A recipe to make Quick Roasted Pepper Dip using Scotsburn sour cream. Enjoy eight servings of this tasty dip in 35 minutes to serve with pita crisps.
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
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