August 23, 2004
Feta-Chile Spread
2 Anaheim or poblano chiles
2 cups (8 ounces) crumbled feta cheese
1/2 cup plain fat-free yogurt
2 tablespoons fresh lemon juice
4 pitas, each cut into 8 wedges
Preheat broiler.
Place chiles on a foil-lined baking sheet, and broil 7 minutes or until lightly blackened, turning after 3 1/2 minutes. Peel and cut a lengthwise slit in each roasted chile; discard seeds and stems. Chop roasted chiles.
Place cheese, yogurt, and juice in a food processor; process until smooth. Spoon cheese mixture into a medium bowl, and stir in chopped chiles. Chill at least 1 hour before serving with pita wedges.
Yield: 8 servings (serving size: 3 tablespoons spread and 4 pita wedges)
CALORIES 158 (28% from fat); FAT 4.9g (sat 3.1g, mono 1.3g, poly 0.3g); PROTEIN 8.6g; CARB 21.3g; FIBER 1.2g; CHOL 10mg; IRON 0.9mg; SODIUM 520mg; CALC 148mg
Posted by carcharhinid at August 23, 2004 07:29 PM