KOPANISTI (Greek feta spread, 1-1/2 cups serving four)

½ pound Greek or French feta cheese (French is milder and creamier, Greek is more assertive)

3 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

1 garlic clove, thinly sliced

1 tablespoon minced fresh mint or 1 teaspoon crumbled dried mint

¼ teaspoon red pepper flakes, plus more as needed

6 Italian peperoncini (pickled green peppers), chopped, plus more as needed

pita bread, radishes and cucumber spears to accompany

1. In a food processor, combine the cheese, olive oil, lemon juice, garlic, mint, the ¼ teaspoon red pepper flakes and the 6 chopped peperoncini and process until smooth. Taste and add more red pepper flakes or peperoncini if needed. Transfer to a serving bowl.

2. Serve with pita bread, radishes and cucumber spears.

adapted from the Williams Sonoma Kitchen