Submitted by Sarah Fritschner
- 10- to 12-oz roasted, peeled red bell peppers
- 2 Tbsp pesto
- 8 oz feta cheese
- 8 oz cream cheese
Drain peppers and combine in blender with pesto. Blend until smooth. Add feta and blend. Cut cream cheese into eight chunks and add to blender one at a time (scrape sides as you blend). Makes 3 cups. Good with vegetables and crackers.