This dip is a specialty of Macedonia.
Combine in a food processor:
      1 pound Greek feta cheese, crumbled
      2 tablespoons extra-virgin olive oil
Pulse until the feta is creamy.  Add:
      1 red bell pepper, roasted, peeled, seeded, and coarsely chopped
      2 or 3 fresh jalapeño peppers, seeded and minced
      2 pickled pepperoncini, rinsed, seeded, and minced
      Several grindings of black pepper
Pulse until the mixture is well combined while gradually adding:
      3 tablespoons extra-virgin olive oil
      2 tablespoons fresh lemon juice
The feta should be creamy and spreadable. Taste and add more olive oil and/or lemon juice if desired. Serve with:
      Crackers or pita bread