1 bottle of PEPPADEW® peppers
1 tbsp fresh dill – chopped fine
4 oz goat cheese feta
1 tsp lemon zest (you don’t need too much just a hint)
1-2 tbsp cream cheese
1 tsp fresh lemon juice (just a squeeze!)
2 spring onions/scallions chopped very fine
Drain the feta and place it with the cream cheese in a small bowl. Crumble the feta and mix with the cream cheese. You just need enough cream cheese to make the mixture hold together and not crumbly. Chop the spring onions and dill and add to the cheese along with the zest and juice of the lemon. Take the cheese and place in a small bag. Cut the end off one corner to use like a piping bag. The PEPPADEW® peppers are small and it makes them easier to stuff but, you can always use a spoon if you prefer. Drain the brine from the jar. Make sure the PEPPADEW® peppers are empty of juice before filling with cheese. Pipe in the cheese and serve on an anti-pasto platter. Perfect for a party.