IT'S GREEK TO ME! SPICY HOT FETA CHEESE SPREAD
Ingredients:
4 to 6 red and green jalapeño peppers, roasted, skin peeled, and diced
1 lb. Greek feta cheese, finely crumbled
1/4 lb. cream cheese
1/4 C. extra virgin olive oil
1/3 C. fresh lemon juice
2-3 garlic cloves, crushed
To roast the peppers, place them on a baking sheet in an oven
set at 500°F. 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 tablespoon 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 spread on bread or pita or a dip for
vegetables.
Serves 10-12.
B-man
