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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
Recipe by Southern Living April 2010

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Credit: Jennifer Davick; Styling: Buffy Hargett

Recipe Summary

prep:
10 mins
additional:
2 hrs
total:
2 hrs 10 mins
Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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