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Tyrokafteri (Hot Pepper and Cheese Dip)
A simple Greek sauce of roasted hot peppers, feta, yogurt, olive oil, and lemon juice provides amazing layers of flavors in each bite.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
About This Recipe
| Yield: | Makes about 2 cups |
| Active time: | 15 minutes |
| Total time: | 30 minutes |
| Special equipment: | Food processor |
| This recipe appears in: | How to Assemble an Awesome Vegetable Platter Sauced: Tyrokafteri (Hot Pepper and Cheese Dip) |
Ingredients
- 3/4 lb hot cherry peppers
- 2/3 lb feta cheese, crumbled
- 1/4 cup Greek yogurt
- 1/4 cup olive oil
- 2 tablespoons lemon juice
Procedures
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1
Preheat broiler. Place cherry peppers on a rimmed baking sheet and roast in broiler until skins are charred and peppers are softened, turning peppers as necessary to roast evenly. Transfer peppers to a bowl, cover with plastic wrap, and let sit until cool enough to handle, about 15 minutes. Peel, stem, and de-seed peppers.
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2
Place peppers in the workbowl of a food processor fitted with a steel blade. Add in feta, yogurt, olive oil, and lemon juice. Puree until peppers and feta are as smooth as possible and sauce is completely combined. Transfer to a bowl and serve with warm pita.
