High-Protein Roasted Red Pepper Feta Dip
A high-protein roasted red pepper feta dip made with quark or skyr, feta and roasted peppers. Stirred in one bowl, no blender, about 12 g protein per serving.
Servings: 4
Ingredients
- 300 g 1 1/4 cups quark or plain skyr
- 1/2 cup 75 g crumbled feta
- 1/2 to 3/4 cup jarred roasted red peppers drained and patted dry
- 1 to 2 tbsp lemon juice
- 1/4 tsp garlic powder
- Salt to taste
- Black pepper to taste
- Optional toppings
- Olive oil drizzle
- Red pepper flakes
- Chopped parsley
Instructions
- Drain the roasted red peppers, pat dry and finely chop.
- Crumble the feta into a bowl and mash with a fork.
- Add the quark or skyr, chopped peppers, lemon juice and garlic powder. Stir until combined.
- Taste, then season with salt and black pepper.
- Chill for 30 minutes if you have time. Top with olive oil, red pepper flakes or parsley before serving.
Notes
- Drained cottage cheese, mashed with a fork, can replace the quark.
- Store in an airtight container in the fridge for 3 to 4 days. Do not freeze.
- 12 grams of protein per serving.
Nutrition
Calories: 105kcal | Carbohydrates: 5g | Protein: 12g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 528mg | Potassium: 43mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 170IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 0.3mg
