Updated: May 18
A tangy and perfect accompaniment to any bread or crackers. I served this with the Ginger Bread, but it will also go very well with the Bishop Bread.
1/2 cup feta
1/2 cup ricotta
1/2 juice of a lemon
Aleppo pepper flakes or crushed red pepper flakes
Yield: 1 cup serving
Prep Time: 10 minutes
Cook Time: none
Place the feta, ricotta and lemon juice in a food processor.
Pluse a few times to get a somewhat creamy, yet lumpy consistency.
Place in a bowl. Top with the peppers and olive oil.