This was good, but probably not worth repeating. Mine came out a bit too spicy, probably because I used anaheims from the garden and they were spicy this year. Normally we love spicy food, but it didn't seem to fit the character of this dip. Also, there wasn't much of a roasted pepper flavor like I had hoped.
This is not served during Lent in all Greek households because many Greeks give up both meat and dairy. But the spread is good with pita bread, toasted baguette slices, or grilled vegetable sandwiches. Anaheim chiles are quite mild and add a flavor similar to that of green bell peppers.
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- Calories: 158
- Calories from fat: 28%
- Fat: 4.9g
- Saturated fat: 3.1g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.3g
- Protein: 8.6g
- Carbohydrate: 21.3g
- Fiber: 1.2g
- Cholesterol: 10mg
- Iron: 0.9mg
- Sodium: 520mg
- Calcium: 148mg
- 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.
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