1 jar (12 oz) roasted red peppers, rinsed and drained
1 garlic clove, smashed and peeled
4 ounces reduced-fat cream cheese
4 ounces reduced-fat feta cheese
1/2 cup nonfat plain Greek yogurt
3 tablespoons finely chopped fresh mint
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon garlic salt
In a food processor or blender, combine the peppers and garlic. Pulse until well blended. Add the cream cheese, feta, yogurt, mint, lemon juice, and oil. Process until blended but still thick. Add salt and additional lemon juice to taste. Serve at room temperature.
Calories: 25, Fat: 2 g, Protein: 2 g, Carbohydrates: 1 g, Fiber: 0
The dip can be made up to 3 days ahead. Use veggies such as cucumber, red bell pepper, celery, or whole-wheat pita if on Phase 2.