Quick Roasted Pepper Dip
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.scotsburnmilk.ca.
Cooking tools:
- Microplane
- Pepper mill
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Kitchen scale
- Colander
- Paper towel
- Spoon
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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