1. Grill bell peppers until well charred. Transfer to a bowl and cover with plastic wrap. Let steam for 5-10 minutes. Peel, seed, and pat peppers dry with paper towel.
2. Add roasted peppers, cream cheese, garlic, lemon juice, salt, and cayenne to a small food processor. Pulse until smooth. Stir in all but 1 tablespoon feta. Cover and chill for at least 1 hour before serving.
3. Spoon in serving dish. Sprinkle with reserved 1 tablespoon feta. Drizzle with a little olive oil and garnish with paprika. Serve with toasted pita bread and cucumber slices.

*Recipe courtesy of AMCO Produce