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.
Tyrokafteri (Hot Pepper and Cheese Dip)
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)|
- 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
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.
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.