Ingredients:

  • 8 ounces (225g) feta cheese, crumbled (good quality, preferably Greek)
  • 1 cup (240ml) roasted red peppers, drained (from a jar or homemade)
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) red wine vinegar
  • 1/4 cup (30g) fresh parsley, chopped
  • 1/4 teaspoon red pepper flakes (or more, to taste)
  • Salt and freshly ground black pepper to taste
  • Extra drizzle of olive oil (optional)
  • Sprinkle of chopped parsley (optional)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. If roasting peppers: Preheat oven to 450°F (232°C). Roast peppers until skin is blackened. Steam in a covered bowl or ziplock bag. Peel, seed, and chop the peppers.
  2. In a food processor or blender, combine feta cheese, roasted red peppers, garlic, olive oil, lemon juice, red wine vinegar, parsley, and red pepper flakes.
  3. Pulse until smooth, scraping down the sides as needed.
  4. Taste and season with salt and pepper as needed.
  5. Transfer to a serving bowl, cover, and chill for at least 30 minutes to allow flavors to meld (optional, but recommended).
  6. Before serving, drizzle with extra olive oil and garnish with chopped parsley and a pinch of red pepper flakes (optional).