Skip to Content
  • Prep
    15 min
  • Total
    35 min
  • Servings
    8 servings

Quick Roasted Pepper Dip


250 ml (1 cup) sour cream

200 g (1 container) Saputo plain Fetos cheese, drained and crumbled

60 ml (1/4 cup) light mayonnaise

375 ml (1 1/2 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


Preheat the oven to 180°C (350°F).

In a 22 cm (9 in) baking dish, combine all the ingredients except the pita crisps.

Bake for 20 minutes on the middle rack until the mixture is bubbling.

Serve with the pita crisps.