7 ounces feta cheese
4 tablespoons extra virgin olive oil
1 teaspoon white vinegar
Cayenne pepper -- to taste

Put all ingredients into the food processor and blend until the consistency of paste. Scoop out and into a serving dish. Cover and refrigerate until ready to serve.

Serve room temperature with plain toast crackers, toasted pita points, or toasted French bread rounds.

Note: The hotness of the pepper increases the longer it stays in the refrigerator. Garnish with a few kalamata olives in the center of serving dish.