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Mediterranean Dip

Submitted by  Sarah Fritschner

Ingredients

  • 10- to 12-oz roasted, peeled red bell peppers
  • 2 Tbsp pesto
  • 8 oz feta cheese
  • 8 oz cream cheese

Directions

Drain peppers and combine in blender with pesto. Blend until smooth. Add feta and blend. Cut cream cheese into eight chunks and add to blender one at a time (scrape sides as you blend). Makes 3 cups. Good with vegetables and crackers. 

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