Director of Culinary Programs at Lincoln Land Community College Nancy Sweet shares her feta spread recipe.
*2 ½ tablespoons olive oil
*1/2 teaspoon crushed red pepper flakes
*1 clove garlic, minced
*1 ½ cups crumbled soft feta cheese (about 6 oz)
*1 cup roasted red bell peppers, coarsely chopped
Heat the oil in a small skillet over medium heat. Add the chili and cook for 1 minute. Stir in the garlic and remove from the heat. Let cool for 3 minutes.
Place the feta and the red peppers in a food processor and process until smooth. Add the chili-oil mixture and process until well combined. Scrape the spread into a bowl and serve with bread, pitas, or raw vegetables.