Wednesday, October 7, 2009

Spicy Feta Dip

It is no secret that I love Mediterranean food, so this dip recipe is right up my alley. I am always looking for new snacks and noshes I can make for get togethers and this one was a big hit tonight at my monthly book club meeting. The book? Not so much. Everyone agreed that the book wasn't very captivating and could have delved a little deeper into the story and character developement, but nontheless it was a nice story and had a good ending. Oh! the book was The Next Thing on My List by Jill Smolinksi.

This recipe was courtesy of my Cuisine at Home magazine. A great magazine that I believe comes out bi-monthly or quarterly. It has great recipes that are easy to follow and shows step-by-step instructions.

1/2 lb. (or 8 ounces) feta cheese
4 Tbsps. extra-virgin olive oil
2 Tbsp. chopped pepperoncini chile peppers (I used banana peppers)
2 Tbsp. lemon juice
2 Tbsp. chopped fresh oregano (I prefer to use dry, just use a lot less of it, maybe a palmful.)
couple of pinches red pepper flakes (recipe says to use 1 tsp., I just didn't want it too spicy)
1-2 tsp minced garlic (1 clove is sufficient)
1 tsp chopped fresh thyme (again, you could use dried thyme, just use less)

Using a potato masher, mash together feta and oil until mixture is smooth and creamy. Add peppers, lemon juice, oregano, pepper flakes, garlic and thyme. Mash to combine. Serve dip with warm pita bread or fresh vegetables.

Seriously, this dip is super fast to prepare, under 10 minutes, and is so easy and full of flavor. Definitely want to use a high-quality feta cheese for this.

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