By In The Kitchen With Stefano Faita
INGREDIENTS
1 large yellow pepper
2 ounces feta, crumbled, at room temperature
3 ounces goat cheese, crumbled, at room temperature
1/2 tbsp. lemon juice
1/2 tbsp. olive oil
Pinch cayenne, or to taste
Salt and freshly ground pepper, to taste
Extra virgin olive oil, for garnishing
1 tbsp. chopped mint, for garnishing
Greek pita bread, grilled and cut into wedges, for serving
Grape tomatoes, cucumbers and olives, for serving (optional)
PREPARATION
Grill or broil pepper until well charred. Transfer to a bowl and cover. Let stand for 5 to 10 minutes. (The residual steam will make it easier to remove the peel.) Peel, seed and pat dry.
Add roasted pepper, feta and goat cheese to a small food processor. Pulse until combined. Add lemon juice, olive oil, cayenne and salt and pepper. Purée until smooth.
Add dip to serving dish. Drizzle with olive oil and sprinkle mint on top. Serve with the pita bread, tomatoes, cucumbers and olives, if desired.
Yield: Makes about 1 1/2 cups.