Greek hot pepper and cheese dip


Called tyrokafteri, this is a greek hot pepper and cheese dip.

3/4 lb hot cherry peppers
2/3 lb feta cheese, crumbled
1/2 lb Halloumi cheese, crumbled
1/4 cup Greek yogurt
1/4 cup olive oil
2 tablespoons lemon juice

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.

Place peppers in the workbowl of a food processor fitted with a steel blade. Add in feta and halloumi, 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 veggies, chips or pita chips. I sometimes do add salsa to it to make it more fiesta style.

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