Roasted Red Pepper and Feta Dip
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!
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
- 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