Barbecue Potato Chips with Peppered Feta Dip

Barbecue Potato Chips with Feta Dip
 
 I find this combination of flavors positively addictive!
 
Cape Cod brand BBQ potato chips work really well as they are nice and sturdy and won’t crumble into the dip. And the dip is best at room temperature.
 
I pulled this recipe out of a magazine several years ago and didn’t note the source.  My apologies to the author.
 
 
 
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Barbecue Potato Chips with Peppered Feta Dip

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  • Author: Margaret@The Right Recipe
  • Yield: serves 6–12 1x

Ingredients

Scale
 
  • 8oz Feta cheese (crumbled)
  • 8oz cream cheese (softened)
  • 1/2 cup mayonnaise (or plain yogurt)
  • 1/2 cup pickled peppers (pepperoncini and/or sweet red cherry peppers, sliced)
  • 1/4 cup scallions (chopped)
  • 1/2 teaspoon lemon zest
  • coarse ground black pepper (to taste)
  • extra virgin olive oil
  • Kettle Cooked BBQ Potato Chips

Instructions

Blend feta, cream cheese, and mayo in a food processor or blender until smooth. Transfer to a mixing bowl. Fold in peppers, scallion, lemon zest and pepper. Transfer to a serving dish and chill at least one hour to let flavors develop.

Remove from the refrigerator 30 minutes before serving. Drizzle dip with olive oil and garnish with additional pepper. Serve with BBQ potato chips.