1 T Olive Oil

2 t Smoked Paprika

8 oz Sour Cream

6 oz Feta Cheese, crumbled

½ C roasted red pepper

½ t cayenne pepper, plus more to taste

1. In a small skillet over medium heat, heat the oil until it shimmers. Add the paprika and cook, stirring, until fragrant, about 30 seconds. Remove from the heat.

2. In a food processor, combine the sour cream, feta, red pepper, cayenne and paprika oil and process until smooth. Transfer to a medium bowl and refrigerate for at least 30 minutes. Serve with pita chips, carrots, celery and/or radishes.

Yield: 1½ C

Notes: If you prefer to use homemade roasted peppers, here’s how to prepare one: Position a rack about 6 inches from the broiling element and preheat the broiler to HIGH. On a rimmed sheet pan, roast 1 medium bell pepper until blackened on one side, 3 to 5 minutes. Using tongs, rotate it and broil until the pepper blackens all around. (This may also be done on a grill or on a gas stovetop.) Immediately transfer to a bowl and cover tightly to let pepper steam for about 15 minutes. Once the pepper is cool enough to handle, discard the stem and seeds before peeling and coarsely chopping.