Directions:
- Remove a 1 1/2-inch piece from one of the roasted peppers (to use for garnish); wrap and refrigerate. Combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper in a food processor; 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.
- Yields about 3 tablespoons of spread and 8 chips per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 453.3 Kcal (1898 kJ) | ||
| Calories from fat | 240.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.73g | 41% | |
|---|---|---|---|
| Cholesterol | 57.64mg | 19% | |
| Sodium | 778.18mg | 32% | |
| Potassium | 342.58mg | 7% | |
| Total Carbs | 41.14g | 14% | |
| Sugars | 6.79g | 27% | |
| Dietary Fiber | 2.86g | 11% | |
| Protein | 12.72g | 25% | |
| Vitamin C | 33.1mg | 55% | |
| Iron | 9.5mg | 53% | |
| Calcium | 295.4mg | 30% | |
| Amount Per 100 g | |||
| Calories | 254.07 Kcal (1064 kJ) | ||
| Calories from fat | 134.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.98g | 41% | |
|---|---|---|---|
| Cholesterol | 32.3mg | 19% | |
| Sodium | 436.16mg | 32% | |
| Potassium | 192.01mg | 7% | |
| Total Carbs | 23.06g | 14% | |
| Sugars | 3.8g | 27% | |
| Dietary Fiber | 1.6g | 11% | |
| Protein | 7.13g | 25% | |
| Vitamin C | 18.6mg | 55% | |
| Iron | 5.3mg | 53% | |
| Calcium | 165.6mg | 30% | |
* 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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