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Whipped Feta (Kopanisti)

1/2 pound feta cheese -- crumbled
strained juice of 1/2 lemon or more -- to taste
3 tablespoons extra-virgin olive oil -- (up to 4 tab.)
1/2 teaspoon freshly ground black pepper -- or to taste

Place all ingredients in a food processor and pulse on and off for 2 to 4 minutes, until smooth and creamy.

Serve as a dip, with crudités or toasted bread wedges. Dollop on pasta dishes. Author says, "This is a classic taverna and buffet dish."

Note to me: Isn't this like what they use, instead of mayo, on sandwiches at The Metro?

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