We grill peppers with rosemary and garlic, then blend them with sun-dried tomatoes for a creamy spread to pass with pita chips. —Donna Alwine, Bloomington, Indiana,
Ingredients
- 2 large sweet red peppers, halved and seeded
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon minced fresh rosemary
- 2 packages (8 ounces each) cream cheese, softened
- 2/3 cup finely chopped oil-packed sun-dried tomatoes
- 2 garlic cloves, minced
- 1 teaspoon onion salt
- 2 cups crumbled feta cheese
- Pita chips
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Directions
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Nutrition Facts
1/4 cup: 127 calories, 11g fat (6g saturated fat), 29mg cholesterol, 280mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 4g protein.
