1. Place peppers on greased grill over medium-high heat; close lid and cook, turning often, for 15 to 20 minutes or until charred. 2. Let cool; peel and seed. 3. In blender or food processor, purée together peppers, feta cheese, vinegar, sugar and cayenne. 4. Dip can be refrigerated in airtight container for up to 5 days; let stand at room temperature for 30 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
