If you need an impressive yet quick appetizer for dinner parties, barbecues or holidays this is it. It’s perfect for dipping crudité and gluten-free crackers. IF you have any leftover (which is highly unlikely) it’s also great as a sandwich spread. Don’t forget that a ½ cup serving of feta is FODMAP friendly (woohoo!), but try to save some for your guests.
Makes 1 ½ cups
4 cloves garlic, smashed
4 tablespoons extra-virgin olive oil
½ lb Greek Feta cheese
6 – 10 jarred Italian pepperoncini
¼ cup roasted red peppers (jarred or from the deli counter)
¼ teaspoon red pepper flakes
Equipment: Food processor
- Combine garlic and olive oil to create a garlic-infused olive oil. Refrigerate at least 15 minutes.
- In the bowl of the food processor, combine garlic-infused olive oil, feta, pepperoncini, roasted red peppers, and red pepper flakes. Pulse until well blended and consistency is smooth.
- Taste and adjust with additional pepperoncini or red pepper flakes.