No mezi, or hors-d'oeuvre, platter is complete without a dip, and this simple one is intensely flavourful. Serve with pitas, flatbreads or crisp vegetables.
- Place peppers on greased grill over medium-high heat; close lid and cook, turning often, for 15 to 20 minutes or until charred.
- Let cool; peel and seed.
- In blender or food processor, puree together peppers, feta cheese, vinegar, sugar and cayenne.
- (Dip can be refrigerated in airtight container for up to 5 days; let stand at room temperature for 30 minutes.).