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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
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Not only does this deliciously sharp dip make a great starter for the Easter feast, but it also pairs beautifully with the roasted lamb. Cat Cora, Southern Living, APRIL 2010 Ingredients:
8 ounces feta cheese, crumbled |
2 tablespoons olive oil |
1 tablespoon lemon juice |
1 teaspoon pepperoncini pepper, finely chopped |
1 teaspoon garlic, minced |
1 teaspoon fresh oregano, chopped |
1/4-1/2 teaspoon dry crushed red pepper |
1/8 teaspoon black pepper |
dry crushed red pepper |
olive oil |
Directions:
1. Pulse feta cheese, 2 tablespoons olive oil, lemon juice, pepperoncini salad peppers, garlic, oregano, 1/4 to 1/2 teaspoons dried crushed red pepper, and black pepper in a food processor 6 to 8 times or until combined, stopping to scrape down sides. Cover and chill 2 hours before serving. Store in refrigerator up to 3 days. Serve with crostini or pita chips. Garnish with dried crushed red pepper and olive oil, if desired.
2. Note: To serve as a sauce, prepare as directed, processing mixture 3 to 4 minutes. Serve immediately.
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