— Roast the peppers directly on the centre rack of the oven for 20 to 25 minutes, turning them from time to time until they start to get black. Remove the peppers from the oven, place in a bowl and cover with plastic wrap (this will facilitate peeling). Set aside for few minutes. Peel the peppers and remove the seeds.
— Combine peppers and garlic in the food processor and pulse until pureed. Add cream cheese, feta, olive oil, pepper and Cayenne. Mix until smooth (do not add salt, since feta is a salty cheese). Refrigerate.
FINALE — Remove from the refrigerator 20 minutes before serving. Garnish with fresh oregano.
TRICK — Want to save time? Use store-bought roasted peppers in a jar.
NOTE — Delicious as a spread or with raw vegetables; a tasty alternative to mayo in your burgers or tuna sandwiches. Nice complement to lamb or grilled chicken.