Whipped Feta with Roasted Red Peppers

Toss the crumbled feta and Greek yogurt into your food processor. Pulse until you get a smooth, creamy base - none of those chunky bits.

Drizzle in the olive oil and add the black pepper. Keep processing until the mixture is silky and spreadable, like cream cheese consistency. (Don't go cheap on the olive oil here - you'll taste the difference)

Transfer to a bowl and fold in the chopped roasted red peppers. Get them distributed evenly.

Cover tight and stick it in the fridge for at least 2 hours. This isn't optional - the flavors need time to marry up.

Right before serving, stir in the lemon juice to taste. Start with half and add more if you want it brighter. (Add the lemon last or it'll break down the texture if it sits too long)