Serves: 10
Total Calories: 55
1. To roast the peppers, place them on a baking sheet in an oven set at 500° F. Bake until the peppers are soft enough to peel the skins, about 20 minutes.
2. Blend the feta and cream cheese in a mixer or food processor until smooth. Mix in the roasted peppers, olive oil, and, if using, garlic cloves. Add the lemon juice 1 tablespoon at a time. Taste the mixture and add the lemon juice accordingly to balance the flavor. You might not need all the lemon juice depending on the type of feta used.
3. Refrigerate and use as a dip for vegetables.
This Spicy Feta Cheese Spread recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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