Shelly's Recipe

SPICY FETA CHEESE SPREAD

Category: Spreads - Hot

4 oz red and green jalapeño peppers, roasted, skin peeled, and diced (5 peppers)
2 cups Greek feta cheese, finely crumbled
1/2 cup cream cheese
1/4 cup extra virgin olive oil
1/3 cup fresh lemon juice
3 cloves garlic, crushed (optional)

To roast the peppers, place them on a baking sheet in an oven set at 500. Bake until the peppers are soft enough to peel the skins, about 20 minutes.

Blend the feta and cream cheese in a mixer or food processor until smooth. Mix in the roasted peppers, olive oil, and, if using, garlic cloves. Add the lemon juice 1 tbsp at a time. Taste the mixture and add the lemon juice accordingly to balance the flavor. You might not need all the lemon juice depending on the type of feta used. Refrigerate and use as a dip for vegetables.