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John’s Favorite Feta Cheese Dip

-John Delkoski

Ingredients

  • 8 ounces crumbled feta cheese
  • 2 Tbsps olive oil
  • 1 Tbsp lemon juice
  • 1 tsp finely chopped pepperocini salad peppers
  • 1 tsp minced garlic
  • 1 tsp chopped fresh oregano
  • 1/4 ­- 1/2 tsp dried crushed red pepper
  • 1/8 tsp black pepper
  • Garnishes: dried crushed red pepper olive oil

Instructions

  1. Pulse feta cheese, olive oil, lemon juice, pepperocini salad peppers, garlic, oregano, 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 warm or cold with warm pita bread. Garnish with dried crushed red pepper and olive oil, if desired. I have mixed with a large fork.