"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
4 Red Bell Peppers 1/4 cup extra virgin olive oil 2 garlic cloves, peeled 2 cups crumbled feta cheese
Char peppers directly over gas flame or in a broiler until blackened on all sides. Enclose in a paper bag for 10 mins. Peel, seed and quarter peppers. Puree peppers, oil, garlic and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight.
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