Directions:
- Place peppers on greased grill over medium-high heat; close lid and cook, turning often, for 15 to 20 minutes or until charred.
- Let cool; peel and seed.
- In blender or food processor, purée together peppers, feta cheese, vinegar, sugar and cayenne.
- Dip can be refrigerated in airtight container for up to 5 days; let stand at room temperature for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 50.13 Kcal (210 kJ) | ||
| Calories from fat | 28.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 5% | |
|---|---|---|---|
| Cholesterol | 13.35mg | 4% | |
| Sodium | 168.8mg | 7% | |
| Potassium | 79.4mg | 2% | |
| Total Carbs | 2.61g | 1% | |
| Sugars | 1.94g | 8% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 2.43g | 5% | |
| Vitamin C | 42mg | 70% | |
| Iron | 0.2mg | 1% | |
| Calcium | 76.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 102.63 Kcal (430 kJ) | ||
| Calories from fat | 58.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.46g | 5% | |
|---|---|---|---|
| Cholesterol | 27.33mg | 4% | |
| Sodium | 345.55mg | 7% | |
| Potassium | 162.54mg | 2% | |
| Total Carbs | 5.34g | 1% | |
| Sugars | 3.97g | 8% | |
| Dietary Fiber | 1.36g | 3% | |
| Protein | 4.98g | 5% | |
| Vitamin C | 86mg | 70% | |
| Iron | 0.3mg | 1% | |
| Calcium | 156.3mg | 8% | |
* 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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