Kopanisti

makes about 1 1/2 cups

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This is a very tasty roasted red pepper dip I recently discovered while dining at a greek

restaurant with a greek friend. It was LOVE at first, second and third bite!

I researched the recipe and realized it is usually made with red pepper flakes, but the restaurant

used fresh habanero pepper, so I played with it a bit and developed this version.

4 ounces crumbled feta cheese

3 roasted red bell peppers (I used the ones from a jar), chopped

2 Tablespoons extra virgin olive oil

2 cloves garlic, chopped

1/3 - 1/2 habanero pepper*, seeds and ribs removed

Place all ingredients in food processor and process until creamy. Serve with pita, crackers or

crudite. I even think it would be fabulous on chicken or beef!

*since habanero is so spicy, start with 1/3 of the pepper and taste, if you want hotter add a bit

more, tasting as you go. Also, be VERY careful handling the habanero..use gloves if you have

them..at the least, use a knife and fork and touch the skin as little as possible.

Will keep refrigerated, covered for up to a week.