Slightly adapted from Suzy Karadsheh of The Mediterranean Dish 

Ingredients 

• 8-ounce block of feta 
• 2 red peppers, charred and roasted (peeled and seeded) (see note)
• 1 small garlic clove, roughly chopped
• About a tablespoon of red wine vinegar 
• About a tablespoon of Calabrian chili paste, add more or less depending on spicy you want it 
• A couple of tablespoons of Olive oil
• A pinch or two of kosher salt, optional (see note)

Directions

1. Add all the ingredients above, except for the Olive oil, to a food processor and blend. With the motor running, drizzle in a couple of tablespoons of Olive oil until you reach your desired consistency. Taste and adjust for seasonings. 

Notes

• You can definitely use a jar of roasted red peppers, but I prefer the taste when you roast the peppers.
• I sometimes add a pinch or two of salt but feel free to leave it out. The feta is usually salty enough but some brands I’ve found are less salty and need a pinch or two.