Greek Feta Salsa
Author: 
Serves: 4
 
Ingredients
  • ½ lb bell peppers (any color or mix)
  • 10 pitted kalamata olives
  • 5 oz low fat crumbled feta (Vegans: omit or use a tofu feta recipe)
  • Small cucumber
  • 10 slices of pickled beets or 3 – 4 small pickled beets
  • 2 – 3 dashes cayenne pepper, optional
  • 1 tbsp red wine vinegar
Instructions
  1. Chop all veggies into small pieces.
  2. Mix veggies with feta.
  3. Add dashes of cayenne, if using, and stir in along with vinegar.
  4. Best served the same day or within a few hours. If you store overnight, there will be a little extra liquid in the bottom.
Notes
A few dashes of cayenne will add a kick and some extra flavor. Omit if desired.
This dip pairs best with these pita chips, which are seasoned with complementing flavors. For more complex flavor, you can use 1 tbsp Greek salad dressing in place of the vinegar.
Nutrition Information
Calories: 110 Fat: 5g Carbohydrates: 10g Fiber: 2g Protein: 9g
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/08/21/greek-feta-salsa/