I first tried this dip at The Real Greek a few weeks ago. I loved its pungent flavours yet its simplicity too...so I've made my own Slice-of-Slimmified version for you.
This dish literally uses three ingredients; roasted red peppers, low fat feta and chilli flakes. That's it! 

It works out to
4pp/approx.225kcal for the WHOLE amount.

2pp per portion/approx.112kcal per portion if serving 2
or
1pp/approx.56kcal per portion if serving 4

It makes a wonderful dip, spread or topping for jacket potatoes or my famous 'fake bakes'.

(Click HERE for the recipe)

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YOU WILL NEED : (Serves 4 as a dip or 2 as a topping for jacket potatoes)



2 red peppers
(I like these Ramiro peppers as they have a sweet flavour, but regular peppers will do)

100g reduced fat Greek salad cheese
(This is a feta style cheese)



a generous pinch of crushed, dried chilli flakes 

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Wash the peppers, mist with Frylight oil and roast for 30 minutes at 200C/400F/Gas6 or until the peppers are very soft and the skin slightly blackened.
Allow to cool.



Once cool enough to handle, pull off the stalks. Make a cut and scrape out the white seeds.



You can remove the blackened skin, but I leave it on as it adds to the flavour.



Chop the peppers roughly then pop them into a bowl.



Crumble the feta-style cheese on top along with the chilli flakes to your personal taste.
(You could leave out the chilli if you don't like it).
Mash with a fork until combined.



You could use a food processor for a very smooth dip but I prefer this rustic artisan style as it has more texture.

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Serve with warmed flatbread or crackers, raw chopped vegetables or as a topping for a jacket potato or 'fake bake' as shown above.

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Dippyliscious!

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PRINT RECIPE HERE

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