Whipped Feta With Sweet and Hot Peppers

• 1 pound sheep's or goats' milk feta cheese, broken into pieces
• 2 red bell peppers, roasted, peeled, seeded and coarsely chopped
• 2 teaspoons dried Aleppo chilies, more to taste (see note)
• 1 teaspoon dried Urfa chilies (see note)
• 1/2 teaspoon smoked paprika, more to taste
• 1 teaspoon lemon juice
• 1/4 cup olive oil

1. Combine ingredients in a food processor and puree until very smooth, about 2 minutes.
2. Taste for seasonings; for more heat, add Aleppo chilies; for more smokiness, add paprika.
3. Scrape into a serving bowl and chill at least 30 minutes or up to 2 days.
4. Sprinkle with more Aleppo and Urfa chili pepper and serve with celery sticks and crusty bread.

s, red bell peppers, chilies, chilies, paprika, lemon juice, olive oil

Taken from cooking.nytimes.com/recipes/9307 (may not work)