Jackie and Luc's Roasted Red Pepper Dip

Wendy asked for this recipe, so I thought I'd share it with everyone. It's delicious!

You will need:

• 2 red peppers
• 3/4 (three-quarters) of a cup of feta cheese (the fresher the better)
• 1 tsp red win vinegar
• pinch of cayenne (or more, depending on your preferences)
• pinch of salt

Road the red peppers 15 - 20 minutes until they are fairly blackened. (I put them on a tray in the oven at 400F. I cover the tray with aluminum foil because the peppers will drip and the drippings, being high in sugar, will blacken and be hard to remove.)

When the peppers have been roasted, put them in cold water and peel their skins from them. Remove the stem, seeds, and veins. Coarsely chop the peppers and blend them in a food processor with all the other ingredients.

Serve chilled with pita bread that has been cut up into triangles for dipping.

This dip should keep for about a week (if properly refrigerated, of course).

Enjoy!