1 small fresh red chilli, halved, deseeded, finely chopped
60ml (1/4 cup) olive oil
1 1/2 tbs white vinegar
1/4 tsp freshly ground black pepper
Crusty bread, to serve
Place the feta, capsicum and chilli in the jug of a blender and blend until smooth. With the motor running, gradually add the oil and vinegar in a thin steady stream until smooth. Transfer to a serving bowl. Taste and season with pepper. Cover with plastic wrap and place in the fridge for 3 hours to chill. Serve with crusty bread.