Serves: 6 to 8
-1 medium red bell pepper
-1/4 cup cottage cheese, drained
-1 cup of feta cheese, drained and crumbled
-1/2 cup extra virgin olive oil
-large pinch of cayenne pepper
-2 tbsp chopped chives
-freshly ground pepper to taste
-Roast the pepper. Using tongs, hold the pepper over an open flame or place on a hot grill, turning until blistered and blackened on all sides. Transfer to paper bag or bowl, close the bag or cover the bowl with plastic wrap and set aside to cool.
-Using your fingers, rub off and discard the skin from the blackened pepper and discard the core and seeds (don't rinse the pepper with water). Cut into small pieces and place it in a food processor bowl.
-Set a strainer over a medium bowl. Place cottage cheese in the strainer and with the back of a wooden spoon, press through into the bowl.
-Add the feta cheese, 2 tbsps of olive oil, and cayenne to food processor. With a few taps on the pulse switch, lightly mix together. Add the cottage cheese and combine everything with a few more taps.
-Transfer the mixture to a shallow dish. Pour over the remaining olive oil and sprinkle with pepper and chives.
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