2 tsp of extra virgin olive oil
2 tsp of Siberian pine nut oil
2 cloves of garlic, chopped
1/2 tsp of red pepper flakes
2 cups of crumbled feta cheese (approximately one pound)
3-4 pickled red bell peppers (drained and cut into small pieces)
In a small skillet over medium heat, warm the extra virgin olive oil and pine nut oil. Add the garlic and cook until it starts to turn translucent, 1 to 2 minutes. Sprinkle in the pepper flakes and cook for 30 seconds longer. Remove from heat. Place the garlic mixture in a food processor and add the feta and drained peppers. Blend until smooth, stopping periodically to scrape down the sides of the bowl. Transfer to a bowl and cover to store in the refrigerator for at least one hour before serving. The texture will thicken slightly. Serve as a dip with breadsticks or slices of red/yellow bell peppers on toasted biscuits.