Directions:

Roast the red bell pepper over gas burner or under the broiler until blackened on all sides. Cool slightly; remove and discard the charred skins.  Cut pepper in half, removing seeds and membranes.  Rinse and pat dry then finely chop and set aside. In a food processor, add the Feta cheese, Anthotyro cheese and garlic; pulse together to combine.  Add the olive oil, lemon juice, thyme, oregano, alternating between each and pulsing after each addition, until the mixture is smooth and creamy. Place into a large bowl, add the chopped red pepper and freshly ground pepper to taste; toss gently. Cover and refrigerate for at least 3 hours before serving. Drizzle the top with extra virgin olive oil and garnish with lemon slices.

Serves: 8 to 10