Kopanisti Dip

From Heather Christo’s "The Generous Table" cookbook

• Ready In: 5 mins
• Yields: 1 1/2 cups

Ingredients

• 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

Directions

1. In the bowl of a food processor, puree all of the ingredients until smooth and well combined, but still with some texture.
2. Serve immediately or refrigerate for up to 5 days until ready to use.