Prep 5 mins
Cook 0 mins
From Heather Christo’s "The Generous Table" cookbook
- 12 ounces feta, drained and cubed
- 4 ounces roasted red peppers, drained
- 1 cup fresh mint leaves
- 1⁄4 cup olive oil
- 3 garlic cloves, peeled
- 2 tablespoons fresh lemon juice
- 1⁄4 teaspoon red pepper flakes
- In the bowl of a food processor, puree all of the ingredients until smooth and well combined, but still with some texture.
- Serve immediately or refrigerate for up to 5 days until ready to use.