Tyrokafteri (Hot Pepper and Cheese Dip) Recipe


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

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


  • 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


  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

This Recipe Appears In

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.)