MAKES 1 CUP
Use Greek feta for this recipe—other fetas will make an overly salty dip.
1⁄2 lb. crumbled feta
3 tbsp. olive oil
2 small dried red chiles
Freshly ground black pepper
Juice of 1⁄2 lemon
1. Place feta, olive oil, chiles, a few grinds of pepper, and lemon juice in the bowl of a food processor and blend until very smooth. Transfer to a bowl. Cover and refrigerate for several hours so that the flavors develop and the cheese spread sets up.
2. Bring to room temperature. Drizzle a little extra-virgin olive oil over the top. Serve with kalamata olives and pita. Spread will keep, refrigerated, for up to a week.