Roasted Red Pepper Dip with Feta and Mint

Ingredients

• 1 jar roasted red bell peppers, drained well
• 1 tsp. minced garlic, or less
• 4 oz. cream cheese
• 4 oz. Feta cheese
• 1/4 cup Greek yogurt
• 3 T finely chopped fresh mint, or more
• 1 T fresh lemon juice
• 1 T olive oil
• Salt to taste

Directions

1. Set a colander in the sink and pour in the roasted red peppers. Once they have drained thoroughly, blot them with paper towels.
2. As the peppers are draining, mince the mint finely.
3. Add the roasted red peppers and minced garlic to a food processor, then blend until the peppers are smooth.
4. Add the cream cheese, Feta, Greek yogurt, mint, lemon juice, and olive oil, and run the processor until everything is fully combined.
5. Taste the dip and decide whether it needs salt. If you add some, process it once more to mix it in.
6. Serve with raw vegetable dippers such as celery, sugar snap peas, jicama, or cauliflower, or with cooked vegetables such as asparagus, green beans, or broccoli for a low-carb appetizer.
7. It also works well spread onto sandwiches or scooped up with whole-wheat pita bread.
8. Store the dip in the refrigerator for several days. Bring it back to room temperature before serving.