Roasted Pepper and Feta Spread

I saw this on the Today Show this morning and it looked just sooooo yummy. Haven’t tried it out yet. Maybe for the next bookclub?

By chef and restaurateur Michael Psilakis
Makes 1 quart
This traditional roasted pepper and feta spread resembles a Greek romesco. It goes well with just about anything and is wonderful on its own as a dipping agent for crudites or potato chips.
INGREDIENTS
• 1/2 Spanish or sweet onion, thickly sliced
• Extra-virgin olive oil
• Kosher salt and cracked black pepper
• 1 cup crumbled feta cheese
• 2 fire-roasted red bell peppers, home roasted or store-bought, cut into strips
• 1 to 2 pepperoncini (pickled yellow peppers) to taste, sliced
• 0.5 teaspoon dry Greek oregano
• 2 pinch ground coriander
• 2 pinch ground cumin
• 4 small, picked sprigs parsley
• 4 small, picked sprigs dill
• 1 tablespoon snipped chives or scallion greens, sliced
• 1/2 teaspoon dried lemon zest or 1/4 teaspoon grated lemon zest
DIRECTIONS
Brush the onion slices with a little olive oil and season with kosher salt and pepper. On a hot grill pan or in a cast-iron skillet, grill the onion until tender and slightly char-marked. Separate into rings.

In a food processor, combine all the remaining ingredients and process until very smooth. Taste for seasoning but be careful not to add too much salt, as the feta is very salty.

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