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Roasted Red Pepper and Feta Dip

Trempette poivron rouge et feta

With the nice weather, it’s always fun to invite friends or family over for a summer BBQ. To welcome my guests, I especially enjoy preparing a dip and raw vegetables to make sure that we eat a good quantity of vegetables before our meal. I also use this dip as a snack at the office. Simply prepare the recipe at the beginning of the week, and there is enough for the entire family for the rest of the week!

10 servings

Ingredients

250 ml (2 cups) canned white beans, rinsed and drained
360 g (2 cups) homemade roasted red pepper*, or store-bought
190 ml 90 g (3/4 cup) light feta cheese
15 ml (1 tablespoon) olive oil
15 ml (1 tablespoon) balsamic vinegar
1 garlic clove
Salt and pepper, to taste

Directions

  1. Puree all the ingredients in a food processor.

*Preparing my own homemade roasted red peppers is very simple: I grill them on the barbecue or gas stove until the peel darkens. I let them cool down a few minutes, and then the peel comes right off.

Each serving of this recipe contains (75 ml/serving)
99 calories / 12 g carbs / 6 g proteins / 4 g fat / 3 g fibre

Side dish (per person)

8 carrot sticks
8 celery sticks
125 ml (1/2 cup) cucumber, sliced
125 ml (1/ 2 cup) cherry tomatoes

Each serving of this side dish contains
42 calories / 12 g carbs / 4 g proteins / 4 g fat / 4 g fibre

Author
Sophie Blais

Sophie has always been passionate about food. She loves creating healthy and tasty dishes, and sharing them. By sharing her recipes, Sophie wants to inspire people to cook with fresh and healthy foods. She also wishes to prove that it is possible to eat healthy without sacrificing taste! All of her recipes and their nutritional value are validated and approved by a nutrition coordinator at Nautilus Plus. Bon appétit!


Roasted Red Pepper and Feta Dipis a post from I'm taking charge. I'm taking charge is a blog that aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
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