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

1. 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.
2. 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.
3. Add jalapeno seeds to taste to reach desired spice level (I use about half of the jalapeno seeds), mixing until incorporated.
4. Serve at room temperature or even better chilled as spread/dip for pita chips, crackers, bread, vegetables, etc.

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