No mezé, or hors-d’oeuvre, platter is complete without a dip, and this simple one is intensely flavorful. Serve with pitas, flatbreads or crisp vegetables.

2 Large sweet red peppers
1 cup Crumbled feta cheese
2 tsp Red wine vinegar
Pinch Each granulated sugar and cayenne

Place peppers on greased grill over medium-high heat; close lid and cook, turning often, for 15 to 20 minutes or until charred. Let cool; peel and seed. In blender or food processor, purée together peppers, feta cheese, vinegar, sugar and cayenne. (Dip can be refrigerated in airtight container for up to 5 days; let stand at room temperature for 30 minutes.)