Ingredients
- 1/2 cup Cento Sliced Pepperoncini, drained
- 1/4 cup Greek Yogurt
- 1/4 cup Cento Imported Extra Virgin Olive Oil
- 1 clove Garlic
- 1 tsp Dijon Mustard
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a food processor, combine pepperoncini, Greek yogurt, Dijon mustard, and garlic. Season with salt and pepper, then blend until well combined. With the processor running, slowly drizzle in the olive oil until the dressing is smooth and emulsified. Serves 4.
