Yield: 11⁄2 cups, approx. 8 oz. feta cheese, crumbled 11⁄2 Tbsps. fresh squeezed lemon juice1⁄2 cup vegetable oil 2 Tbsps. dried oregano 1 Tbsp. garlic, peeled, minced3⁄4 tsp. freshly ground black pepper Combine all ingredients and process until well blended. Cover, refrigerate until service. Use on hot and cold sandwiches. Recipe from Francesco Esposito, Director of Culinary Development, Innovative Dining Solutions, Philadelphia, PA (Aramark)

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