Instructions: 1. Wash, dry and seed and devein the pepper, then cut into 1/2 in. rings.

In a frying pan, warm the oil,then add the pepper rings and red pepper (or CLEBERTS OWN SEASONING) and saute until pepper rings are soft, about 6 to 10 minutes.

2. Place the crumbled feta and sauteed peppers with their oil in a food processor and pulse until mixture becomes smooth.

3. Transfer to jars, pressing down to eliminate air pockets and top with a thin film of olive oil. Store in the fridge. (This keeps 3 to 4 weeks) This paper is so yellow I can barely make out that this came from a cookbook called Mediterranean Pantry. Id cut off the part where they put the authors name!

(This would be great on crisp hot pita bread). Love and good snackin

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