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Feta Spread Htipiti

Photo: Jennifer Davick; Styling: Buffy Hargett
Prep time 10 mins
Other Time time 2 hrs
Yield Makes 1 cup
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

How to Make It

  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.