Ingredients

• 1/2 cup olive oil
• 2 tablespoons white wine vinegar or 2 tablespoons cider vinegar
• 2 garlic cloves, pressed (I add four)
• 2 teaspoons chopped fresh dill (3/4 tsp dried)
• 3/4 cup crumbled feta cheese
• 2/3 cup milk or 2/3 cup buttermilk
• 3 (15 ounce) cans chickpeas
• 1/4 cup sun-dried tomato packed in oil, chopped, more to taste
• 1 cup crumbled feta cheese
• 1/2 cup pitted kalamata olive, halved, more to taste
• 1 (6 ounce) jar artichoke hearts, drained and coarsely chopped
• red hot sauce, to taste
• 1 pinch salt & pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• ground black pepper