Spicy feta dip with sour cream cheese and bell peppers

1. Place all the peppers on a baking sheet and roast at 390°F until the skins turn black.
2. While still warm, place the peppers in a polybag, fasten and leave to cool.
3. This makes peeling them easier – just pull off the skins.
4. Halve and remove the stem, seeds, and fibers. Chop into pieces.
5. You can store the peppers, soaked in olive oil, in the refrigerator for one month.
6. Pat the peppers dry.
7. Use feta cheese that is soft and moist.
8. Place all the ingredients in the food processor and combine.

Chill the spicy cheese dip in the refrigerator.