← Nouns Cooking · Greek

Ingredients

• 250 g Feta
• 120 g Greek yogurt
• 2 red chillies (or more, to taste)
• 1 roasted red pepper from a jar (optional)
• 3 tbsp extra virgin olive oil, plus extra to serve
• 1 tbsp red wine vinegar
• ½ tsp Chilli flakes

Method

1. Put the chillies in a dry frying pan over high heat and cook for 4–5 min, turning, until blistered and soft. Let them cool, then remove the stems (and the seeds for a milder dip).
2. Break the feta into a food processor and add the chillies, roasted pepper (if using), yogurt, oil and vinegar.
3. Blend until creamy but with a little texture left. Taste and add more chilli flakes if you want more heat.
4. Spoon into a bowl, drizzle with oil and sprinkle with chilli flakes. Serve with bread, pita or raw vegetables.

Tips

• Some cooks swap the yogurt for a splash of milk; either way, add liquid slowly so the dip stays thick.
• Wear gloves or wash your hands well after handling hot chillies.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish OliveTomato