Thursday, June 24, 2010

Cheese & Pepper Dip

Cheese & Pepper Dip

  • 1 cup of dry lima beans
  • 1-2 serano peppers
  • 1 medium sweet red pepper
  • olive oil spray
  • 1/4c of onfat plain Greek-style yogurt
  • 1/4 part skim ricotta cheese
  • 1c feta, crumbled
  • 1tbsp fresh oregano
  • 1tsp lemon zest

1/4tsp black pepper (or to taste)

Cook lima beans until soft and tender, measure out 1 cup.

Preheat oven to 400*. Place hot and sweet peppers on a baking sheet misted with cooking spray. Bake in oven for 20-25 minutes, until soft but not black. Let cool, then peel off skin and chop. In a large bowl of a food processor add 1cup of beans, roasted peppers, yogurt, ricotta and 1/2c of fetta.
Puree for 30 seconds until smooth. Transfer to medium bowl. Add oregano, lemon zest, and black pepper.
Fold in remaining feta. Serve at warm or at room temperature.

I love to eat these with Pita chips. It's too spicy for the boys, but perfect for us!


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