It's Greek to Me! Spicy Hot Feta Cheese Spread recipe

Source: It's Greek to Me! - Minneapolis-St. Paul, Minnesota

4 to 6 red and green jalapeno peppers,
    roasted, skin peeled, and diced
1 pound Greek feta cheese, finely crumbled
1/4 pound cream cheese
1/4 cup extra virgin olive oil
1/3 cup fresh lemon juice
2-3 garlic cloves, crushed

To roast the peppers, place them on a baking sheet in an oven set at 500 degrees 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.