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  • Prep
    15 min
  • Total
    35 min
  • Servings

Quick Roasted Pepper Dip


  • 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


  1. Preheat the oven to 180°C (350°F).
  2. In a 22 cm (9 in) baking dish, combine all the ingredients except the pita crisps.
  3. Bake for 20 minutes on the middle rack until the mixture is bubbling.
  4. Serve with the pita crisps.

Dairyland products in the recipe