This dip is delicious on pita triangles or baguette slices, as a dip for vegetables carrot sticks and thick cucumber slices work well or in flatbread sandwiches.
1 cup drained pepperoncini peppers
2 tablespoons olive oil, divided use, plus more for garnish
8 oz crumbled feta cheese (about 1-2/3 cups)
4 oz part-skim ricotta cheese (about 1/2 cup)
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon dried oregano leaves
A few Lindsay® Ripe Pitted Olives, for garnish
Chop the drained pepperoncini into small pieces.
In a small frying pan over medium heat, saute the chopped peppers with 1 tablespoon of the olive oil to soften, 3 to 5 minutes. Transfer the oil and peppers to a medium mixing bowl. (If you prefer, combine the oil and peppers in a medium microwave-safe mixing bowl and microwave on high for 30 seconds to a minute, or until softened, stirring occasionally.)
Add the feta and ricotta to the bowl and, using a hand mixer on the lowest speed, mix the cheeses together. Once the feta and ricotta are combined, adjust the mixer to medium speed and whip until the cheese is soft and fluffy.
Continue beating as you add the lemon juice and the remaining 1 tablespoon of olive oil.
Transfer the dip to a serving bowl. Garnish with the oregano, a drizzle of olive oil, and a few olives.
Serve with pita wedges, sliced baguette, or vegetables for dipping.
