1/2 teaspoon hot pimentón de la Vera (smoked Spanish paprika)
Roast the pepper over a gas flame until charred and softened. Let the pepper cool; peel, seed and chop. In a food processor, puree the pepper with the feta and pimentón; transfer to a bowl and serve.
One serving 42 cal, 1 gm carb, 3 gm fat, 2.3 gm sat fat, 2 gm protein, less than 1 gm fiber.