Ingredients

• 2 jars roasted red peppers, drained (or fire roast 3 red peppers, peeling the skin afterward)
• 1/4 cup Lake George Olive Oil Co. Tuscan Herb Infused Extra Virgin Olive Oil
• 8 oz crumbled feta cheese
• 1/2 tsp fresh thyme leaves
• 2 garlic cloves
• Sea salt and fresh ground black pepper to taste

Instructions

1. Put all ingredients into a food processor and pulse until smooth. Serve over pasta or as a spread for crackers and bread.