The single best way to save money is to do things all by yourself. That’s why the moment I realized my introduction to Freskos dips was turning into a very expensive addiction I gave a go at creating a version of my own. Well, I did not create the perfect Freskos replica, but what I did create was another perfect dip that also happens to include a built-in mechanism for getting more veggies from plate to mouth.
Let me back up here a little… Freskos. Freskos dips are a locally-made combination of Greek cheeses, probiotic-rich yogurt and other delicious add-ins like olives, avocados, sun-dried tomatoes and chipotle peppers that you’ll want to slather all over everything you eat. If you find yourself in San Diego, hunt them down.
This feta dip came to life through inspirations from the Freskos ingredient list and my childhood idea of a balanced salad bar plate, which included only pepperoncinis and cheese (*adds to record of former-top-vegetable-hating-person-ever evidence*). As I mentioned, it is no sub for actual Freskos dip but is exceptionally delicious by its own accord. Luckily, there is room in my big food-loving heart for them both.
Never in my life has a dip (including Freskos) made me actually crave vegetables. I will tolerate veggies and more fondly tolerate veggies with a good dip, but I’ve never thought to myself, “Wow, this dipped pepper tastes better than a dipped chip!”… until now. The savory, sour, spicy flavors in this recipe just lend themselves better to traveling with the slight sweetness of raw veggies over the saltiness of a chip.
Pepperoncini Feta Dip
Warning: may cause veggie cravings, which feel weird at first but are oh, so good. So go ahead, live a little.
- 4 oz cream cheese, softened
- 1/2 cup plain greek yogurt
- 1/2 c. Feta cheese
- 1/4 cup pepperoncini juice
- 1 cloves garlic, pressed
Use a hand mixer to mix all ingredients together until nice and whipped. Serve immediately or refrigerate for 30 minutes to let flavors bloom.