Whipped Spicy Feta
Instructions:
This spicy feta cheese dip calls for a combination of
red and green hot peppers. It is one of the classics of
the Thessaloniki meze repertoire and has many variations.
2 to 3 long green hot peppers, to taste, seeded
and chopped
1⁄2 pound tin-aged hard Greek feta or telemes
cheese, crumbled
1⁄3 cup extra-virgin olive oil
1 to 3 tablespoons fresh lemon juice, to taste
- Pulse the peppers in a food processor until they are like a paste, then add the cheese a bit at a time, pulsing after each addition.
- Add the olive oil and pulse until smooth.
- Add the lemon juice, 1 tablespoon at a time, to adjust and balance the flavors.
- Refrigerate for 1 hour and serve, accompanied by bread or crudites.