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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pulse feta cheese, 2 tablespoons olive oil, lemon juice, pepperoncini salad peppers, garlic, oregano, 1/4 to 1/2 teaspoons dried crushed red pepper, and black pepper in a food processor 6 to 8 times or until combined, stopping to scrape down sides. Cover and chill 2 hours before serving. Store in refrigerator up to 3 days. Serve with crostini or pita chips. Garnish with dried crushed red pepper and olive oil, if desired. | 2. Note: To serve as a sauce, prepare as directed, processing mixture 3 to 4 minutes. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
feta cheese	8	ounces	crumbled	598.752	9.2761	32.2283	48.263000000000005
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
pepperoncini pepper	1	teaspoon	chopped	-	-	-	-
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
oregano	1	teaspoon	chopped	2.65	0.6892	0.09	0.0428
red pepper	1/4 - 1/2	teaspoon	crushed	0.0	0.0	0.0	0.0
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
red pepper			crushed	0.0	0.0	0.0	0.0
olive oil				238.68	0.0	0.0	27.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.