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'TIROKAFTERI'

Makes 2 cups

3 fresh poblano chili peppers

1 pound feta cheese, (sheep milk feta)

1/4 cup olive oil

Char the peppers under the broiler. Place them in a plastic bag and let them cool for one-half hour.  Peel and remove all the seeds.

Crumble the cheese and place all the ingredients in a food processor. Purée the mixture for approximately 20 seconds until almost smooth, but keep the texture a little grainy.

Chill the dip for a least one hour or overnight for the flavor to meld.  Serve with wedges of warm pita bread and a bowl of Greek olives on the side.

Beverage suggestion: Ouzo or your favorite Greek wine.

Note: If poblano chilies are unavailable, substitute Anaheim chilies. The dip will be lighter in color.