Ingredients
1 cup drained pepperoncini peppers
2 tablespoons olive oil, divided use, plus more for garnish
8 oz crumbled feta cheese (about 1-2/3 cups)
4 oz part-skim ricotta cheese (about 1/2 cup)
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon dried oregano leaves
A few Lindsay® Ripe Pitted Olives, for garnish