Julia Deane and Culinary Works have crafted this quick, tangy dip as the perfect way to showcase the season’s abundance of fresh vegetables, or complement with crispy pita chips for an easy summer appetizer.
1/2 lb. or 2 1/2 cups feta cheese – room temperature, crumbled
3 tbsp extra virgin olive oil
1/4-1/3 cup mayonnaise
4 tbsp chopped pepperoncini chile peppers
1 lemon zested, plus 2 tbsp lemon juice – fresh
2 tbsp chopped fresh oregano
½ tsp crushed red pepper flakes
1 1/2 tsp fresh minced garlic
1 tsp chopped fresh thyme – optional
Combine all ingredients except feta and mix well. Add crumbled feta cheese and mix until creamy but still lumpy. Taste it and see what it might need. You can add a touch of the vinegar from the peppers if it needs some additional height in flavor. Serve with pita crisps and fresh vegetables.