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Yummmm! This is super tasty, simple and fast! I halved the recipe as I only had a 7oz pkg of feta (a super good one made from sheep's milk; I used the other 3oz in your Red Pepper-Pesto Dip ). I used the oven as I do not have a grill. The lemon juice and garlic are a must in my opinion :) I did not have whole pepperoncini so used rings and ate them along with the dip (I love those things!) Also wasn't clear what to do with the olive oil so I just drizzled some over the dip before baking (not as much as called for however). Thanks for sharing! [Made for Spring 2013 Pick A Chef]
Good dip! I really liked the optional kalamatas with it.