1

Preheat grill.

2

Place peppers cut side down on grill rack. Grill until blackened, about 10 minutes. Place peppers in a sealed polythene bag for 15 minutes. Slice into strips.

3

Remove a 1 1/2-inch piece from one of the roasted peppers (to use for garnish); wrap and refrigerate. Combine remaining roasted peppers, low fat soft cheese, feta cheese, garlic and black pepper in a food processor; process until smooth. Add chopped dill; pulse until evenly distributed.

4

Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour (or up to 5 days) to firm up slightly and for flavours to blend.

5

To serve, smooth surface of spread with a spatula. Arrange dill sprigs on top; cut reserved piece of roasted pepper into tiny “berries" and place on wreath. Or, create any other decorative pattern. Serve with fresh cut vegetables, wholegrain crackers or toasted pitta wedges. This recipe can be cut in half to serve 8, but it keeps so well (up to 5 days refrigerated) that it makes sense to make the whole batch to keep around for those unexpected guests.