Ingredients Edit

Directions Edit

  1. Place ½ pound crumbled feta, 3 tablespoons olive oil, 2 small dried red chile peppers, a few grinds of black pepper, and the juice of ½ lemon in the bowl of a food processor and blend until very smooth.
  2. Transfer to a bowl.
  3. Cover and refrigerate for several hours so that the flavors develop and the cheese spread sets up.
  4. Bring to room temperature.
  5. Drizzle a little extra-virgin olive oil over the top.
  6. Serve with kalamata olives and pita.
  7. Makes 1 cup and will keep, refrigerated, for up to a week.

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