Feta and Roasted Red Pepper Dip and Sauce

 4 oz feta, room temperature

1/4 cup greek yogurt

1/2 cup roasted red peppers

1 clove galic, minced/grated

2 tsp fresh lemon juice

1/2 tsp oregano

1/2 tsp paprika (can used smoked paprika and half of each)

1/2 tsp pepper

1/8 tsp cayenne pepper (optional)

Put everything in a blender and puree until smooth.

*We like to use this as a sauce on our Mediterranean quinoa bowls.