Photo: Jennifer Davick; Styling: Buffy Hargett
Prep Time
10 Mins
Other Time
2 Hours
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.

How to Make It

Step 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.

Step 2

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

Ratings & Reviews

olive04's Review

mccook
June 28, 2013
I added a little more peppercini...loved it and did our guests.

razorback11's Review

razorback11
June 29, 2010
Outstanding summer starter! Serve with calamata olives, pita chips and raw carrots, cucumbers and grape tomatoes>

mccook's Review

olive04
April 13, 2014
N/A

great!

marchez
April 29, 2017
If you like  feta, you will love this dip. Spicy and delicious.