Get Me to the Greek Dip

Ingredients

• 8 ounces, weight Feta Cheese
• 6 whole Peperoncini Peppers
• ¼ cups Flat Leaf Italian Parsley
• 1 cup Fage Fat-free Greek Yogurt
• 18 whole Kalamata Olives, Pitted
• ½ teaspoons Kosher Salt
• ¼ teaspoons Black Pepper, Freshly Ground

Preparation Instructions

If you’re using a block of feta cheese, cut it into cubes. Cut the stems off the peperoncini peppers and remove the seeds. Remove the stems from the parsley. Toss all of the ingredients into a food processor and pulse just until everything’s combined. You want to see small chunks—they’re a good thing. Remove the blade, scrape down the sides, and give it a stir. Pour it into a container with a tight-fitting lid or a bowl covered in plastic wrap. Refrigerate for at least 30 minutes before serving so the flavors have time to bloom. I love to eat this with toasted pita bread or bagel chips. I’m betting it would also be awesome on Gardetto’s toasted garlic rye chips. If you’re trying hard to be good though, try it with sliced cucumbers or cherry tomatoes. Either way, choose a vehicle and start dipping!