Red Pepper & Cheese Dip

source: LCBO Food & Drink

1 red pepper
8oz, 250g soft goat cheese
4oz, 125g feta cheese
1/3 cup of chopped fresh herbs, such as basil, oregano, parlsey, chives
freshly ground pepper, to taste

• Preheat broiler.
   
• Place pepper on baking sheet; broil, turning often, until skin is charred. Place in a bowl covered with plastic wrap. When cool, peel and seed; cut into strips. Drain on paper towels.
   
• In a food processor, puree the pepper and cheeses until smooth. Transfer to bowl; stir in herbs and season with pepper. Cover and refrigerate for up to 5 days.

Makes 1½ cups

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