Makes about 13/4 cup dip. Recipe is by Corinne Cook.
¾ cup mayonnaise
1⁄3 cup sour cream
4 ozs. feta cheese, crumbled
3 to 5 pepperoncini peppers, seeds and veins removed, coarsely chopped
1 tbl. capers, drained
3 to 4 cloves fresh garlic, coarsely chopped
3 sprigs fresh parsley leaves or to taste
1 to 2 tsps. dried oregano
Pinch of thyme
Pinch of black pepper
½ tsp. Tabasco sauce or to taste
Vegetable strips (celery, bell peppers, broccoli florets, cauliflower florets)
Apple or pear slices
1. Place all ingredients in food processor and blend with on-and-off motion until almost smooth or until peppers, parsley and capers are chopped, about 1 minute. You will still see lumps of feta but that’s OK.
2. Spoon into small serving bowl. Refrigerate covered, until ready to serve. Serve with veggies or fruit slices or crackers or as a spread on sandwiches.