Greek Feta Dip/Spread (Winner:Foodday Top 12 For 1996)

Directions

1. Combine the red and green bell pepper, olives, a garlic, onion and oregano in the bowl of a food processor. Pulse on and off till finely chopped (it should look like relish); don't over process.
2. Drain in a colander or possibly fine-mesh strainer, pressing with the back of a spoon to remove as much liquid as possible. Place the vegetables in a medium bowl and add in the feta and cream cheese; mix with a fork till smooth, stir in the lemon juice and black pepper. Serve with sliced vegetables, crackers and hearty bread.
3. Makes about 2 1/2 c..
4. * To pit olives, place them on a cutting board and press firmly with the flat side of a knife or possibly bottom of a glass till flesh cracks and pit is exposed.
5. at Oregonian and the FoodDay staff selected this recipe as 5th in top 12 recipes published in FoodDay in 1996 (out of 2500 tested and tasted).
6. ** Note: This was also tested using chevre, the soft goat cheese. It was judged great too.