Recipe: Feta & Red Pepper Spread

This has always been one of my favorite things to order in a Greek restaurant. When I came across this recipe in The Essential New York Times Cookbook, I was delighted at how easy the recipe actually is. I finally got around to making this today, and it is fantastic - creamy, spicy, and feta-y.  I spread some on Triscuits and cucumber slices, and I'm sure it would be equally delicious on toasted pita triangles or pita chips.

2 1/2 tablespoons olive oil
1/2 teaspoon red pepper flakes
1 clove garlic, minced
6 ounces crumbled feta
2 roasted red bell peppers, coarsely chopped

Heat oil over medium-high heat in a small skillet. Add red pepper flakes and cook 1 minute. Stir in garlic and remove from heat. Cool 3 minutes. Meanwhile, place feta and roasted peppers in food processor. Puree. Add cooled oil mixture and puree until smooth. Place in airtight container and store in fridge.