- 15 min
- 35 min
- 8 servings
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.