Categories: Appetizers
Ingredients
- 4 oz. feta cheese (approximately 1 cup)
- 4 oz. cream cheese (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 (or fresh) 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
Directions
- 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.