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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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. Ingredients:
8 ounces crumbled feta cheese |
2 tablespoons olive oil |
1 tablespoon lemon juice |
1 teaspoon finely chopped pepperoncini salad peppers |
1 teaspoon minced garlic |
1 teaspoon chopped fresh oregano |
1/4 to 1/2 tsp. dried crushed red pepper |
1/8 teaspoon black pepper |
garnishes: dried crushed red pepper, olive oil |
Directions:
1. Pulse feta cheese, 2 Tbsp. olive oil, lemon juice, pepperoncini salad peppers, garlic, oregano, 1/4 to 1/2 tsp. 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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