Tyrokafteri (Roasted Red Pepper & Feta Dip)
I’ve posted this recipe previously, but thought it worthy of a revisiting. I figured while we all have our eyes on the upcoming Super Bowl (or more specifically, the great food that goes with a Super Bowl party), now was as good a time as any to revisit it. Like so many dips and spreads, the beauty is that they are versatile and can be tweaked, changed, and updated based on taste or preference–or your mood, for that matter.
Servings Prep Time
6people 40minutes
Cook Time Passive Time
15minutes 20minutes
Servings Prep Time
6people 40minutes
Cook Time Passive Time
15minutes 20minutes
Ingredients
Instructions
  1. Cut bell peppers in half, removing white pith and seeds. Broil in oven for 10 minutes, or until skins are blackened and blistered.
  2. Place peppers in large plastic bag. Allow to steam for 20 minutes. Peel skins off of peppers. Reserve any liquid in the bag.
  3. Place roasted peppers into food processor. Pulse until peppers are blended. There will be some small pieces visible.
  4. Add next 3 ingredients (through cayenne), including any remaining steaming liquid from plastic bag.
  5. Blend until the mixture is an almost blended consistency.
  6. With processor blending, slowly drizzle olive oil into mixture until dip results in creamy texture. Keep an eye on the consistency as you may need slightly more–or less–olive oil. Taste, and then add salt and pepper to taste.
  7. Serve with toasted pita bread or raw veggies.
Recipe Notes

Recipe Notes:

1. If you do not want to roast the peppers yourself, feel free to use jarred roasted red peppers.  If they are in water, be sure to drain the water before blending.  If they are jarred with oil, you can use that oil as you blend the mixture, as there is a lot of flavor in that oil.

2. If you want to use other colors of peppers, you can use orange or yellow.  Stay away from green peppers as they have a completely different (sharper, more bitter) flavor.  It’s not a good match for this recipe.

3. For a little more kick, add a few jarred piquillo peppers.  They give a nice additional heat to the spread.

This dip can be spread on English muffins or toast and topped with eggs, spread on crostini and topped with veggies, or used as a veggie dip on a crudite platter.  It is so versatile it’s only limited by your imagination!  What else would you use it for??