2 medium red bell peppers, stemmed, halved lengthwise, and seeds and white pith removed
1 lb feta cheese, drained and broken into coarse 1/2-in pieces
2 tsp Aleppo Chile, Crushed, plus a pinch for garnish
1 tsp Urfa Chile, Crushed (plus a pinch for garnish)
1/2 tsp Smoked Paprika, your choice of sweet, hot, or bittersweet (plus a pinch for garnish)
1 tsp freshly-squeezed lemon juice
1/4 Cup Extra Virgin Olive Oil
Heat the broiler to highest temperature setting, and arrange the baking rack so that it sits in the middle. Place peppers on a lightly-oiled rimmed baking sheet, cut side down, and broil until blackened and charred, about 15 min, rotating the pan as necessary.
Transfer roasted peppers to a medium heatproof bowl, cover tightly with plastic wrap, and allow to cool until they can be comfortably handled, about 15 – 20 min. Remove peppers to a chopping board, discard any liquid that may have come from the peppers as they cooled. Wipe bowl dry w a paper towel. Peel the cooled, roasted peppers, getting rid of the skin, coarsely chop, and return the peppers to the bowl.
Add remaining ingredients to the bowl of peppers, and stir until the sweet and hot peppers coat the cheese.
Transfer the roughly-mixed ingredients to a food processor, and, using the metal mixing/puree blade, purée the mixture for about 2 minutes, until dip is smooth and creamy. Transfer dip to a serving bowl and cover with lid or plastic wrap.
The dip will seem kind of loose and liquid-y, but refrigerating the dish, covered, for at least 1/2 hour before serving, will firm it up.
Garnish with an additional pinch each of Aleppo chile, Urfa chile, and paprika, if desired, before serving.