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Feta Pepper Dip


Salty feta cheese and peperoncini give this Feta Pepper Dip a pop. It will wow your friends and family on game day or any day you choose to serve it.

Wow, I was exhausted yesterday. Somehow the kid’s first day at school wore me out. I’m not sure how that happened since all I did was sit around and wait for them to come home while I talked a bunch of jibber-jabber on Facebook.

By mid-afternoon I was tired. Doing nothing can suck the life out of you. I decided I only had enough energy to make dip for dinner. So I whipped up this Feta Pepper Dip. 

However, as the dinner hour quickly approached, the responsibility of being a mother and a wife extinguished my extreme lack of motivation. I am happy to report the best grilled chicken and gorgonzola salad made it to the table along with this awesome dip.

Here’s what I love about it…the salty feta, with the slight heat of the peperoncini and the tang of the lemon zest make a tasty little treat. The end all is to scoop it up with barbecue chips. The barbecue chips are really a must here, the sweetness of them adding another layer of flavor.

But I’m also thinking this would be some kind of heaven slathered on a grilled lamb burger. That just might be lunch for us today.

Oh yeah, this dip comes together in a snap so no reason to not make it right up.


Blend feta cheese, mayonnaise, and cream cheese in a food processor until smooth, scraping down sides of bowl periodically.


Fold in sliced peperoncini’s, green onions, lemon zest and black pepper. Transfer to a serving dish and chill dip for at least one hour before serving.


Drizzle dip with extra-virgin olive oil.


Make sure to serve with a sturdy, barbecue chip and our crisp and delicious Noble Pig Pinot Gris for the perfect wine pairing.

Print Recipe

Feta Pepper Dip

Recipe from: NoblePig.com | Serves: 2 cups

Ingredients

  • 8 oz feta cheese, crumbled
  • 8 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup peperoncini, sliced
  • 1/4 cup green onion, sliced
  • 1/2 teaspoon lemon zest
  • black pepper to taste
  • extra virgin olive oil
  • barbecue chips (thick sliced with ridges are the best)

Directions

  • Blend feta cheese, mayonnaise, and cream cheese in a food processor until smooth, scraping down sides of bowl periodically.
  • Fold in sliced peperoncinis', green onions, lemon zest and black pepper. Transfer to a serving dish and chill dip for at least one hour before serving.
  • Drizzle dip with extra-virgin olive oil. Make sure to serve with a sturdy, barbecue chip.

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Comments

  1. You are sure right about the “doing nothing can suck the life out of you” ! Boy oh boy is that true. Waiting for your two precious sons to come home from the first day of school can do that to a Mom!

    Your recipe is just what I need for tomorrow. I have everything in the recipe and since a big part of my day will be spent babysitting precious grandchildren, I think an easy and tasty recipe for dinner , THIS recipe, is perfect!

    Reply

  3. I hear you, dear. Somehow we always pull ourselves together and put a good meal on the table. I resorted to a rotisserie chicken last night myself. But, that dip–yummy … love that third photo. Will have to use a different chip as most barbecue chips have wheat.

    Shirley

    Reply

  7. I must go out and buy some barbecue chips today! That made my taste buds tingle even as I was just having my first cup of coffee of the morning. I think that is a very interesting dip. I always have those ingredients on hand, also. My hubby will love it for happy hour. Thanks.

    Reply

  12. Fabulous pictures. Looks delicious. I have created a little folder named “Pig” in my inbox and have saved almost all of your recipes there. I really like your selections. I think I’ll prepare this recipe for our first Bronco game. Thanks Cathy

    Reply

  18. It was strange not having my daughter around yesterday – she started first grade. I still have my little guy so he keeps me busy. This dip looks amazing, so do the chips. Mmmmm.

    Reply

  19. Ah, I, too, was exhausted yesterday … mentally and physically! Getting up early because we have to vs. we want to is the kicker for us! This dip would surely pick me up, though! Never had anything like it before … that will be remedied today! đŸ™‚

    PS: How did the boys first day at their new school go?

    Reply

  33. Double yum, feta and Pepperoncini slices. Hard work like your day, does deserve hearty delicious food! It was first day for granddaughter also, she explained that she does indeed go back tomorrow.

    Reply

  36. the dip looks tasty. Do you think it would be good with bacon or paprika chips? We recently moved to central Europe, and there seems to be no such thing as bbq chips.

    Reply

  37. I’m glad you specified BBQ chips, I think the flavor will be a nice base for the dip. Call me crazy, but I think Lay’s KC Masterpiece BBQ chips are the perfect match for Pinot Noir. Try it before you laugh. Thank you, Al W

    Reply

  43. Gosh. My husband doesn’t like feta. Nor does he like BBQ chips. So I really shouldn’t make this. Cuz I would be the only one eating it. And we can’t let that happen now can we? Snicker.

    Reply

  45. I just ran into this recipe over at Mangos, Chili, and Z. Wow that looks good! We’re lucky enough to have a couple of stores that sell fresh feta and just picked up a pound the other day. It is definitely going in this dip. Thanks for sharing!

    Reply

  46. Yummy! Was thinking as I read this that some oven baked yam fries or sweet potato fries dusted with smoky paprika would be a great sub for the bbq chips
    ! Another great recipe Cathy, your palate and creativity is amazing!

    Reply

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