Ingredients

• 1 cup crumbled feta cheese
• 1/2 cup chopped roasted red peppers
• 4 peperoncini peppers, stemmed and drained
• 1 teaspoon cayenne pepper, or more to taste
• 1 cup ricotta cheese
• 1 teaspoon lemon juice

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Instructions

1. Pulse feta cheese in a food processor just enough to get uniformly small crumbles; transfer to a bowl.
2. Puree red peppers, peperoncini peppers, and cayenne pepper in the food processor until smooth. Mix pepper puree, ricotta cheese, and lemon juice into feta cheese until dip is an even texture and color. Transfer to a sealed container; refrigerate 2 hours to overnight.