– One 8-ounce block of feta cheese, patted dry and cut into 1″ chunks or large crumbles (about 1 ⅔ cups) – ½ cup roasted red peppers, patted dry and roughly chopped (1 to 1 ½ peppers) – ¼ cup extra-virgin olive oil, plus additional for garnish – 1 tablespoon lemon juice – ¼ teaspoon cayenne pepper (omit if sensitive to spice) – Freshly ground black pepper, to taste – Crushed red pepper flakes, for garnishing (optional)
Melt the feta cheese in a food processor bowl. Add the bell pepper, olive oil, lemon juice, cayenne pepper, and 10 turns of freshly ground black pepper.
Process the mixture until it turns orange, is mostly smooth, and there are no more big pieces of feta to be seen. It's okay to have small pieces of feta, but if you process this dip too much, it will get gritty.
Check it out and add up to ¼ teaspoon more cayenne pepper if you like it really spicy. Blend for a short time to mix. Move the mix to a bowl for serving.
Smooth and spoon-swoosh the top. Add a little olive oil and red pepper flakes if desired. Cover and chill or serve immediately. This dip lasts 7–10 days in the fridge.