Directions:
- Pulse feta cheese in a food processor just enough to get uniformly small crumbles; transfer to a bowl.
- Puree red peppers, peperoncini peppers, and cayenne pepper in the food processor until smooth. Mix pepper puree, ricotta cheese, and lemon juice into feta cheese until dip is an even texture and color. Transfer to a sealed container; refrigerate 2 hours to overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.26 Kcal (449 kJ) | ||
| Calories from fat | 71.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.97g | 12% | |
|---|---|---|---|
| Cholesterol | 32.37mg | 11% | |
| Sodium | 236.34mg | 10% | |
| Potassium | 62.26mg | 1% | |
| Total Carbs | 2.44g | 1% | |
| Sugars | 1.24g | 5% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 6.03g | 12% | |
| Vitamin C | 14.9mg | 25% | |
| Iron | 3.9mg | 22% | |
| Calcium | 157.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 164.64 Kcal (689 kJ) | ||
| Calories from fat | 110.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.24g | 12% | |
|---|---|---|---|
| Cholesterol | 49.69mg | 11% | |
| Sodium | 362.77mg | 10% | |
| Potassium | 95.57mg | 1% | |
| Total Carbs | 3.74g | 1% | |
| Sugars | 1.9g | 5% | |
| Dietary Fiber | 0.32g | 1% | |
| Protein | 9.26g | 12% | |
| Vitamin C | 22.9mg | 25% | |
| Iron | 6mg | 22% | |
| Calcium | 241.1mg | 16% | |
* 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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