Directions:
- Slice off a 1 1/2-inch piece of roasted pepper to use for garnish; wrap and refrigerate. In a food processor, combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper; process until smooth. Add chopped dill; pulse until evenly distributed.
- Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour (or up to 5 days) to firm up slightly and for flavors to blend.
- To serve, smooth surface of dip with a spatula. Arrange dill sprigs on top in a circular fashion to form a “wreath” cut reserved piece of roasted pepper into tiny “berries and place on wreath. Or create any other decorative pattern you desire. Yields about 3 tablespoons of spread and 8 chips per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.39 Kcal (1136 kJ) | ||
| Calories from fat | 144.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.03g | 25% | |
|---|---|---|---|
| Cholesterol | 34.58mg | 12% | |
| Sodium | 466.85mg | 19% | |
| Potassium | 203.58mg | 4% | |
| Total Carbs | 24.55g | 8% | |
| Sugars | 4.07g | 16% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 7.61g | 15% | |
| Vitamin C | 19.8mg | 33% | |
| Iron | 5.7mg | 32% | |
| Calcium | 176.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 254.36 Kcal (1065 kJ) | ||
| Calories from fat | 135.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.03g | 25% | |
|---|---|---|---|
| Cholesterol | 32.41mg | 12% | |
| Sodium | 437.56mg | 19% | |
| Potassium | 190.81mg | 4% | |
| Total Carbs | 23.01g | 8% | |
| Sugars | 3.81g | 16% | |
| Dietary Fiber | 1.59g | 7% | |
| Protein | 7.13g | 15% | |
| Vitamin C | 18.5mg | 33% | |
| Iron | 5.3mg | 32% | |
| Calcium | 165.4mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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