Feta Spread Htipiti

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: 2 hrs 10 mins
• Yields: 1 cup

Ingredients

• 8  ounces feta cheese, crumbled
• 2  tablespoons olive oil
• 1  tablespoon lemon juice
• 1  teaspoon  pepperoncini pepper, finely chopped
• 1  teaspoon garlic, minced
• 1  teaspoon fresh oregano, chopped
• 1⁄4-1⁄2 teaspoon dry crushed red pepper
• 1⁄8 teaspoon black pepper

• Garnishes

•  dry crushed red pepper
•  olive oil

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.