6 Serves
45 Mins
7 g
15 g
11 g
Place the sun-dried tomatoes, roasted red peppers, and garlic cloves into the bowl of a food processor.
Ingredients, vitamins, and health benefits
Sun-Dried Tomato
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ItalianVitamin E
1 mg / 15 mgVitamin K
113 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
154 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
169 mg / 1,250 mgPotassium
819 mg / 4,700 mgSodium
312 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
3 g / 28 gSugar
9 g / 50 gSaturated Fat
6 g / 20 gCholesterol
36 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Pulse the mixture until the ingredients are finely chopped and well-combined.
Add the feta cheese, cream cheese, Worcestershire sauce, and a few dashes of Tabasco to the processor bowl.
Pulse the mixture again until the cheeses are fully incorporated and the texture is smooth yet slightly textured.
Add the fresh parsley and basil, then pulse briefly to fold the herbs into the dip.
Transfer the dip to a serving bowl or airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to develop.
Roasted Red Pepper
Garlic
Feta Cheese
Cream Cheese
Worcestershire Sauce
Tabasco
Parsley
Basil
Vitamin A
157 µg / 900 µgVitamin C
41 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
113 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
154 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
169 mg / 1,250 mgPotassium
819 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
9 g / 50 gSaturated Fat
6 g / 20 gCholesterol
36 mg / 300 mgCaffeine
0 mgNet Carbs
40
g44
g30
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgAlcohol
0 g