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.

Tyrokafteri (Hot Pepper and Cheese Dip)

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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)
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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

  1. 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.

  2. 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.

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