Tyrokafteri (Red Pepper Feta Dip)

I like to keep my dip on the milder side with just a little bit of heat. However, you can adjust the chili flakes if you like more heat!

Tyrokafteri (Red Pepper Feta Dip)

Ingredients

• 14 oz Feta (use good Feta like Dodoni)

• 1 Roasted Red Pepper*

• 2 Tbsp Red Wine Vinegar

• 2 Tbsp Olive Oil

• 2 Tbsp Greek Yogurt

• ½ Tsp Red Pepper Flakes

Directions

1. Roast the pepper on a grill or over your stove tops, open flame until charred then add the pepper to a bowl, cover with plastic wrap, then let it cool for about 15 minutes.  Then peel and de-seed the pepper. 

2. Once cooled, the charred skin of the pepper should come off easily and also remove the seeds.  Place into the food processor.  

3. Add the feta, red wine vinegar, olive oil, yogurt and red pepper flakes and turn on low and mix until smooth.  

4. Garnish with a few chili flakes and crumbled feta cheese.

5. Serve with your favorite Peta chips or for a low carb version serve with fresh cut veggies.

*If you are short on time to roast a pepper, you can use 1 c of jarred roasted peppers, drained.