Photo due: May 1, 2011
Red Pepper Dip

3 large red peppers, seeded and halved
3 cloves garlic unpeeled
2 tablespoons olive oil
Salt and pepper
½ cup low sodium feta cheese
2 tablespoons fresh dill
2 tablespoons lime juice
1 dried chilli pepper

On a parchment paper-lined baking sheet, place the peppers skin side up, and unpeeled garlic. Drizzle with olive oil, season, and roast at 350F for about 30 minutes. Remove from oven and let cool

When the peppers are cool, peel and compost the skins and pop the garlic out. Place all ingredients in a food processor or blender and process until smooth. Pour into a container, cover and chill.