Tyrokafteri (Hot Pepper and Cheese Dip) Recipe

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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 Facts

Active: 15 mins
Total: 30 mins
Serves: 8 servings
Makes: 2 cups

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Ingredients

  • 3/4 pound hot cherry peppers

  • 2/3 pound feta cheese, crumbled

  • 1/4 cup Greek yogurt

  • 1/4 cup olive oil

  • 2 tablespoons lemon juice

Directions

  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. 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

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Nutrition Facts (per serving)
178 Calories
15g Fat
5g Carbs
7g Protein
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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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)