RED BELL PEPPER-FETA CHEESE DIP

1/3 cup olive oil
1 garlic clove, peeled and crushed in the mortar
1 jar roasted red peppers, drained
1 1/2 cups feta cheese
1 tsp cayenne pepper
6 pita bread rounds, each cut into 6 wedges

In skillet heat the oil, and sauté the garlic for a few minutes.

Process the roasted red peppers (pimentos de piquillo), feta and cayenne. With machine running add the garlic oil and blend. Season with salt and pepper.

Transfer to bowl, cover and refrigerate until thickened.

Serve with the pita bread.

Makes about 2 cups
Source: Bon Appetit