Feta Pepper Dip
It is a cold creamy dip, and so good. It is important blend the cheeses and mayo really well because you won't be able to scoop this easily with a chip if you leave chunks of feta in it.
I prefer to buy the block of feta versus the container of crumbled feta. I find that it is fresher and tastes a little milder. But by all means, use whatever feta you like :) This was perfect with a study BBQ chip!
I halved this recipe since I was just making it for Adam and I so that is why my dip portion looks small. Isn't that the cutest mini pie dish? I got it for Christmas from my good friend Marcia. She has given me some great stuff from Longaberger. Their pie plates are a personal favorite of mine, and this mini pie dish is no exception.
The recipe below came from Noble Pig, and I the only thing I did not include was green onions because I didn't have any.
Feta Pepper Dip
8 ounce feta cheese, crumbled
8 ounce cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup pepperoncini, sliced *buy the presliced since they don't have the hot seeds!
1/4 cup green onion, sliced
1/2 teaspoon lemon zest
Black pepper to taste
Extra-virgin olive oil
Barbecue chips
Blend feta cheese, mayonnaise, and cream cheese in a food processor until smooth, scraping down sides of bowl periodically.
Fold in sliced, green onions, lemon zest and black pepper. Transfer to a serving dish and chill dip for at least one hour before serving.
Drizzle dip with extra-virgin olive oil. Make sure to serve with a sturdy, barbecue chip.
Comments
Post a Comment