DIPitty do da

My boyfriend's family has a lake house in Houghton Lake, MI. There is small local grocery store there called Best Choice Marketplace which is famous for its feta cheese dip. It is available by the pound. And by the time you get to the end you will be licking the container. It is so fabulously addictive. After having to wait months between my visits to the lake in order to have feat dip got to be too much so I decided to come up with my own version. Of course it isn't the same (Corey reminds me every time I make it) but it is a fabulous substitute that will have you licking whatever bowl you decide to serve it in. 

Feta Cheese Dip

Should serve 8 or more, but most likely won't!

Ingredients

1 package cream cheese, room temperature

8 oz feta, crumbled

3/4 cup sour cream

Salt

Fresh Cracked Pepper

Oregano

Basil

Italian Seasoning

1/2 cup roasted red peppers, finely chopped

Combine all ingredients and serve with pita or tortilla chips.

NOTES: 

Instead of roasted red peppers, chopped olives or sundried tomatoes can be used. 

For a fancier presentation (read: cheese ball):

Do not use the sour cream which thins out the dip. Mix together the cream cheese, feta and seasonings. Line a small bowl with saran wrap. Add 1/3 of the cheese mixture to the bottom of the bowl and press down firmly. Next add the roasted red peppers (or olives or sun dried tomatoes or whatever you are using). Top this layer with the remainder of the cheese mixture, pressing firmly. Cover the cheese ball with saran wrap. Refrigerate overnight to set up. When ready to serve open saran wrap and turn out onto a serving dish, removing the remainder of the saran wrap.