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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, Southern Living, APRIL 2010”
READY IN:
2hrs 10mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Pulse feta cheese, 2 tablespoons olive oil, lemon juice, pepperoncini salad peppers, garlic, oregano, 1/4 to 1/2 teaspoons 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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