Feta Spread

• 8 ounces crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon finely chopped pepperoncini salad peppers
• 1 teaspoon minced garlic
• 1 teaspoon chopped fresh oregano
• 1/4 to 1/2 tsp. dried crushed red pepper
• 1/8 teaspoon black pepper
• Garnishes: dried crushed red pepper, olive oil

1. Pulse feta cheese, 2 Tbsp. olive oil, lemon juice, pepperoncini salad peppers, garlic, oregano, 1/4 to 1/2 tsp. dried crushed red pepper, and black pepper in a food processor 6 to 8 times or until combined, stopping to scrape down sides. Cover and chill 2 hours before serving. Store in refrigerator up to 3 days. Serve with crostini or pita chips. Garnish with dried crushed red pepper and olive oil, if desired.
2. Note: To serve as a sauce, prepare as directed, processing mixture 3 to 4 minutes. Serve immediately.

feta cheese, olive oil, lemon juice, pepperoncini salad peppers, garlic, fresh oregano, red pepper, black pepper, red pepper

Taken from www.myrecipes.com/recipe/feta-spread-htipiti (may not work)