Wednesday, December 12, 2007

Feta Pepper Dip

This has been the other recipe sitting on my desk to share.

8 oz. feta cheese, crumbled
8 oz. cream cheese, softened
1/2 cup mayonnaise or plain yogurt
1/2 cup pickled peppers (pepperoncini), finely chopped
1/4 cup scallions, sliced
1/2 tsp. lemon zest, minced
Black pepper to taste
Toasted & salted Pita Chips ( I like Stacy's brand)

Blend feta, cream cheese and mayo in a food processor until smooth, scraping down sides a couple of times. Transfer to a mixing bowl.

Fold in peppers, scallions, lemon zest and pepper. Transfer to a serving dish and chill at least 1 hour.

Drizzle dip with EVOO and garnish with pepper. Serve with chips. Recipe also calls to serve with BBQ chips.

Note: You must like the pepperoncini peppers to like this (the green pickled peppers that come with Olive Garden salads and Papa Johns pizza). We love them and really loved this dip. You could substitute other fun medaterranian items in this too (olives, red peppers, etc)--the base is fantastic. It's milk but really has a lot of flavor. make sure the peppers are small enough they don't overpower in a single bite.

This is from Cuisine at Home--my favorite magazine and recipe source!


1 comment: