2 Reviews

Yummmm! This is super tasty, simple and fast! I halved the recipe as I only had a 7oz pkg of feta (a super good one made from sheep's milk; I used the other 3oz in your Red Pepper-Pesto Dip ). I used the oven as I do not have a grill. The lemon juice and garlic are a must in my opinion :) I did not have whole pepperoncini so used rings and ate them along with the dip (I love those things!) Also wasn't clear what to do with the olive oil so I just drizzled some over the dip before baking (not as much as called for however). Thanks for sharing! [Made for Spring 2013 Pick A Chef]

1 person found this helpful. Was it helpful to you? [Yes] [No]
flower7 March 18, 2013

Good dip! I really liked the optional kalamatas with it.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Maito February 10, 2014