Here's a lusty mixture with a lot of possibilities. The recipe yield about two cups; see serving suggestions below.
Blend the feta and roasted red peppers in a food processor or blender until nearly pureed. Blend in olive oil and oregano. Blend in minced hot chiles, lemon juice, and salt and pepper to taste.
Transfer mixture to a bowl, cover and chill in the refrigerator two or more hours. Chilling it will allow the flavor to develop and the mixture to firm up. Makes about 2 cups.
Chilled, this mixture will be firm enough to spread on dark rye or whole grain bread, or on crackers, for a quick snack. At room temperature, it can serve as a topping for burgers, and when heated to warm temperature in the microwave, it is fantastic tossed with hot cappelini pasta as a main course. Or try combining it with cooked, sliced potatoes, chopped black olives and cherry tomatoes for a Greek-inspired potato salad.
Copyright by Terese Allen