Use a sharp, flavourful goat cheese to add a good zing to this dip.
Preheat oven to 400 degrees F.
Brush yellow peppers and jalapenos with the oil and place them, cut side down, on a baking sheet. Roast until charred and soft, about 30 minutes, turning them halfway through the cooking time.
Place roasted peppers in a bowl and cover with plastic. The steam will help loosen the skin off the peppers. Once cool enough to handle, peel the skin off the peppers and discard the skins. Put them in a food processor and pulse until puréed. Add the goat cheese, dill, lime juice, and the salt, pepper, and cayenne to taste. Pulse until combined. Serve with the lavash. Makes 2 cups.