ROASTED RED PEPPER WITH FETA DIP

Crudités and toasted pita triangles are good dippers for this Greek mezede.

4 red bell peppers
1/4 cup extra-virgin olive oil
2 garlic cloves, peeled
2 cups crumbled feta cheese

Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers. Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight.

Makes about 3 1/2 cups.
Bon Appétit
September 2005
Molyvos, New York, NY