This was sent to me by Round Table Member, AnnaK. Its was publlished in the North Carolina State Magazine in the December, 2007 issue. It takes hardly any time to put together, tastes just wonderful, and perfect for entertaining. Try to get real Greek Feta for this if you's worth it!
Recipe By: Anna K. (Baking Circle 11/22/07)

7 ounces feta cheese
4 tablespoons extra virgin olive oil
1 teaspoon white vinegar
Cayenne pepper -- to taste

Put all ingredients into the food processor and blend until the consistency of paste. Scoop out and into a serving dish. Cover and refrigerate until ready to serve.

Serve room temperature with plain toast crackers, toasted pita points, or toasted French bread rounds.

Note: The hotness of the pepper increases the longer it stays in the refrigerator. Garnish with a few kalamata olives in the center of serving dish.

Copyright 2007; Anna Katsoulis; Carol Stevens, Shaboom's Kitchen, All Rights Reserved