This chopped Greek salad dip is bright, tangy, rich, and full of herbs. With feta, tzatziki, pepperoncini, roasted red peppers, and olives, this creamy dip really emulates the flavors of a Greek salad.

Ingredients

• 4 ounces cream cheese, softened
• 1 (8 ounce) block feta cheese, crumbled, divided
• 3 tablespoons pickled pepperoncini brine
• 1/3 cup drained sliced pickled pepperoncini, finely chopped, plus more for garnish
• 3/4 cup prepared tzatziki
• 1/2 cup jarred roasted red bell peppers, drained, patted dry, and finely chopped, plus more for garnish
• 1/3 cup sliced kalamata olives, finely chopped, plus more for garnish
• pita chips, for serving

Directions

1. Combine cream cheese and 1 cup feta in a food processor; process until mostly smooth, about 1 minute, stopping to scrape down sides as needed. With the processor running, slowly drizzle pepperoncini brine through the chute until a smooth whipped dip forms, about 2 minutes.
2. Transfer feta mixture to a large bowl, fold in chopped pepperoncini, tzatziki, red bell peppers, olives, and 3/4 cup of the feta until evenly combined.
3. Chill mixture, covered, until thickened and cold, about 1 hour.
4. Garnish with additional pepperoncini, red bell peppers, olives, and remaining 1/4 cup feta; serve with pita chips.