Drain the feta cheese of the brine, roughly chop and place in your blender or food procesor.
Add the rest of the ingredients to the blender. Don't add the oil from the jarred roasted red peppers or sun-dried tomatoes.
Blend everything together.
If the dip is too thick, add in a tablespoon of oil from the jarred roasted red peppers and blend in.
- For best results, use a high speed blender, this will get the dip nice and smooth.
- Blend the ingredients on a low speed for 30 seconds to break them up, then, place on a high speed for a minute to get the right consistency.
- Scrape down the sides of the blender to make sure that everything is well combined.
- If the dip is too thick, add in a little oil from the jarred peppers or sun-dried tomatoes to loosen it up.
Calories: 143kcal | Carbohydrates: 4g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 1047mg | Potassium: 133mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 569IU | Vitamin C: 21mg | Calcium: 263mg | Iron: 1mg