Red. It’s my favorite color. I love it in my wardrobe, in nature, and in my kitchen. Whether it’s my well-used red, cast iron pot, my trusty red spoon, or the food on the table itself, it gives me joy whenever I see it. And the one of the foods that is almost ALWAYS in my kitchen is a red bell pepper. Their versatility astounds, and their taste impresses no matter how it’s used.
In this particular case, it’s the smoky flavor that imparted by a good roasting of the peppers in a blazing hot oven that grabs my attention–and my taste buds. Mixed with creamy feta and silky olive oil, and well, it’s “I need to be alone” good.
This dip recipe is my version of a favorite from a Greek restaurant I’ve mentioned previously here. Nostos, found in Northern Virginia, is one of the best there is. And when Yia Yia is in the kitchen (Yia Yia is Greek for “grandmother”), it’s time to dig in. This delectable dip is simply addicting. I found myself craving it in between visits to the restaurant, so the only way to keep the cravings at bay was to find a way to make my own. Google the name of the dip–tyrokafteri–and many versions pop up. I read several before creating my own version, and to say it is a hit whenever I serve it is an understatement.
Roast, blend, spread, and enjoy. Red may be your favorite color now, too.