Serves 4
30 min
Tyrokafteri (Hot Pepper and Cheese Dip)
Recipe GLPR4b6526079d9d1f
A vibrant Greek hot pepper and cheese dip featuring roasted hot cherry peppers blended with creamy feta cheese, Greek yogurt, and bright lemon juice. This rich, smoky, and tangy spread delivers a satisfying heat with a smooth, luxurious texture—perfect as an appetizer or accompaniment to bread and vegetables.
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Ingredients
3/4 lb hot cherry peppers
2/3 lb feta cheese, crumbled
1/4 cup Greek yogurt
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
Directions
Preheat your oven to 400°F. Wash the hot cherry peppers and place them on a baking sheet. Lightly coat with a small amount of olive oil from the measured amount and season with a pinch of salt. Roast for 12–15 minutes, stirring halfway through, until the skins are blistered and the peppers are softened.
Remove the roasted peppers from the oven and let them cool for 2–3 minutes until they are cool enough to handle. Carefully peel away the charred skin from each pepper, then remove the seeds and stem.
Transfer the peeled roasted peppers to a food processor. Add the crumbled feta cheese, Greek yogurt, remaining olive oil, and fresh lemon juice.
Pulse the mixture until you reach your desired consistency—a smooth, creamy dip with a few small pepper pieces remaining for texture, or completely smooth if preferred. Taste and adjust the lemon juice or salt as needed.
Transfer the dip to a serving bowl and drizzle with a small amount of olive oil if desired. Serve warm or at room temperature with crusty bread, pita chips, or fresh vegetables.
