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Prep
15 min
Total
35 min
Servings
8
Ingredients
250 ml (1 cup) Dairyland sour cream
200 g (1 container) Saputo plain Fetos cheese, drained and crumbled
60 ml (1/4 cup) Light mayonnaise
375 ml (1 1/2 cups) preserved roasted red peppers, drained and patted dry
250 ml (1 cup) frozen spinach, well drained and chopped
1 clove garlic, minced
To taste lemon zest, finely grated
To taste freshly ground pepper
1 pinch red pepper flakes
Sufficient quantity pita crisps
Directions
Preheat the oven to 180°C (350°F).
In a 22 cm (9 in) baking dish, combine all the ingredients except the pita crisps.
Bake for 20 minutes on the middle rack until the mixture is bubbling.
Serve with the pita crisps.
