Ready to be the life of your next party with a deliciously easy, go-to dip? Look no further, as this concoction uses the delightful tang of feta cheese and the smoky flavor of pimentón paprika.

Feta cheese has its roots in Greece and is famed for its tangy, crumbly texture. Traditionally made purely from sheep's milk, some producers today mix it up by blending in up to 30 percent goat's milk. In the European Union, Feta cheese has a protected designation of origin - you can only call it feta if it's made in Greece. The method of maturing feta in brine not only adds to its unique taste, but the leftover brine itself serves as an excellent marinade for meats like Feta-Brined Grilled Chicken.

Adding a touch of Spanish cuisine, Pimentón, a type of dried smoked paprika, is sure to perk up any taste bud. It comes in three variants - pimentón dulce, mildly flavored; pimentón agridulce, gently spiced; and pimentón picante, offering a medium spicy heat kick.

Though this dip's recipe calls for jarred roasted red bell peppers for convenience, you can always roast your own at home. Simply brush the peppers with a bit of olive oil and roast them over a gas flame, under a broiler, or on a medium-hot grill. Once the peppers are blackened all over, transfer them to a bowl, cover to let them cool, then peel off the skins and discard the seeds and cores.

Here's how to prepare this lively feta and pimentón dip:

Ingredients: 1) Six ounces of crumbled feta cheese - and a bit more for garnishing. 2) One garlic clove. 3) One large jarred roasted red bell pepper. 4) A half teaspoon of pimentón. 5) One teaspoon of extra-virgin olive oil - and a bit more for garnishing. 6) Kosher salt and freshly cracked black pepper. 7) Pita bread and sliced vegetables for serving.

Method: In a food processor, purée the feta cheese, garlic, roasted red bell pepper, pimentón, and olive oil until smooth and creamy for about 1 minute. Season the dip with salt and pepper and transfer to a serving bowl. Finish off your masterpiece with a drizzling of olive oil and reserved crumbled feta, and serve alongside pita bread and sliced vegetables such as endive leaves, carrots, and cucumbers.