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A simple Greek sauce of roasted hot peppers, feta, yogurt, olive oil, and lemon juice provides amazing layers of flavors in each bite.
Recipe Details
Tyrokafteri (Hot Pepper and Cheese Dip) Recipe
Ingredients
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3/4 pound hot cherry peppers
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2/3 pound feta cheese, crumbled
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1/4 cup Greek yogurt
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1/4 cup olive oil
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2 tablespoons lemon juice
Directions
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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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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.
Special equipment
Food processor
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
178 | Calories |
15g | Fat |
5g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings: 8 | |
Amount per serving | |
Calories | 178 |
% Daily Value* | |
Total Fat 15g | 19% |
Saturated Fat 7g | 33% |
Cholesterol 34mg | 11% |
Sodium 354mg | 15% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 3% |
Total Sugars 4g | |
Protein 7g | |
Vitamin C 55mg | 274% |
Calcium 198mg | 15% |
Iron 0mg | 3% |
Potassium 127mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |