Categories: Appetizers

Ingredients

• 8 ounces feta, crumbled
• 4 ounces cream cheese, at room temperature
• 1 cup plain Greek yogurt
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 1 clove garlic, minced
• 1/4 cup minced pepperoncini peppers
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley leaves
• 1 Persian cucumber, diced
• 1 Roma tomato, diced

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, beat feta, cream cheese, Greek yogurt, lemon juice, lemon zest and garlic on medium-high until light and fluffy, about 2 minutes.

2. Stir in pepperoncini peppers, dill and parsley. Cover and place in the refrigerator for up to 2 days.

3. Serve, garnished with cucumber and tomato, if desired.

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