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250 ml (1 cup) sour cream
200 g (1 container)
, drained and crumbled Saputo plain Feta cheese 60 ml (1/4 cup) light mayonnaise
375 ml (1 1/2 cups) preserved roasted red peppers, drained and patted dry
250 ml (1 cup) frozen spinach, well drained and chopped
1 clove garlic, minced
To taste, lemon zest, finely grated
To taste, freshly ground pepper
1 pinch red pepper flakes
Sufficient quantity, pita crisps
Preheat the oven to 180°C (350°F).
In a 22 cm (9 in) baking dish, combine all the ingredients except the pita crisps.
Bake for 20 minutes on the middle rack until the mixture is bubbling.
Serve with the pita crisps.