Recipe
Appetizer
Mozzarella Pepper Salsa
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8 ounce) block mozzarella cheese, diced into 1/4-inch cubes | ||
| 1 roasted red pepper, diced (about 1 cup) | ||
| 2 green onions, cut diagonally into thin slices | ||
| 3 tbsp. thinly sliced fresh basil | ||
| 2 tsp. extra-virgin olive oil | ||
| Freshly ground black pepper, to taste | ||
| 1 head Belgian endive, separated into leaves, optional | ||
| Whole grain crackers, optional |
Directions
- Combine cheese, red pepper, green onion, basil and olive oil in a medium bowl; mix well. Season with black pepper. Cover and refrigerate 1 hour or overnight. Serve on endive leaves with crackers, if desired.
Nutrition facts
Servings
61 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 10mg
- Sodium: 150mg
- Total Carbohydrates: 2g
- Protein: 5g
Recipe Source:
Midwest Dairy Association.