Feta Spread Htipiti

Photo: Jennifer Davick; Styling: Buffy Hargett
Not only does this deliciously sharp dip make a great starter for the Easter feast, but it also pairs beautifully with the roasted lamb.


Makes 1 cup

Recipe from

Recipe Time

Prep: 10 Minutes
Other Time: 2 Hours


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


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.

Note: To serve as a sauce, prepare as directed, processing mixture 3 to 4 minutes. Serve immediately.


Cat Cora,

April 2010