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!