Whipped Feta Dip

From Cherry Street Farm, Auburn, NY

1 Lemon

⅓ cup plus 3 tablespoons extra virgin Olive oil

10 ounces Feta cheese preferably sheep milk

4 ounces cream cheese

⅛ t. Black pepper

 ⅛  t. Aleppo pepper plus more for garnish

1 T. hot water

Frozen Ocean Apiaries Honey for drizzling

Directions:

Juice the lemon. In a food processor, add the cheeses, ⅓ c and 2 T of the olive oil, lemon juice, both peppers and hot water. Puree until completely smooth. Taste and adjust seasonings

Scoop into a shallow bowl.  Smooth the top with some pretty swirls, sprinkle a tiny bit of aleppo pepper and drizzle with the delicious honey.  Serve with crackers, toasted baguette, veggies.  It is delicious on everything.