Easy Grinder Feta Dip (Print version)

A salty, tangy no-cook feta dip with salami, banana peppers, roasted red peppers, red onion, and Italian dressing.

# Ingredients:

For the dip

01 - 12 oz (340 g) feta cheese, crumbled
02 - 4 oz (115 g) Genoa salami, finely diced
03 - 1/2 cup (75 g) banana peppers, drained and finely chopped
04 - 1/2 cup (75 g) roasted red peppers, drained and finely chopped
05 - 1/2 cup (70 g) red onion, finely diced
06 - 1/3 cup (80 ml) Italian dressing, plus more if needed
07 - 2 tablespoons chopped fresh parsley
08 - 1/4 teaspoon black pepper

For serving

09 - Sturdy crackers, pita chips, toasted baguette slices, or fresh vegetables

# Instructions:

01 - Drain the banana peppers and roasted red peppers well. Pat them lightly with a paper towel if they seem very wet.
02 - Finely dice the salami, banana peppers, roasted red peppers, and red onion so the pieces are small enough to scoop easily.
03 - Add the feta to a large mixing bowl and crumble any large pieces with a fork. Leave it chunky rather than smooth.
04 - Add the chopped salami, peppers, onion, Italian dressing, parsley, and black pepper. Fold gently until everything is evenly coated.
05 - Cover and refrigerate for 20 minutes. Stir, taste, and add another tablespoon of dressing if the dip seems dry.
06 - Spoon into a shallow serving bowl and serve cold with crackers, pita chips, toasted bread, or vegetables.

# Good to know:

01 - Best after a 20-minute chill so the dressing seasons the feta.
02 - Keep chilled until serving because the dip contains cheese and deli meat.
03 - Drain jarred peppers well to prevent a watery dip.

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