|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||3%|
|Total Sugars 3g|
|Vitamin C 21mg||106%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Growing up, I’ve alway been a fan of dips, spread, or whatever else someone presented to me that fit the bill.
Dipping things from chips to pita and vegetables, it’s been a go-to snack for a long time.
This is a new recipe I’ve created and one that’s quickly becoming one of my favorites. I’m a huge feta lover and believe it’s one of the best cheeses around! However, I will admit the Italian cheeses Asiago and (real) Parmesan-Reggiano come at the top for me as well.
The idea behind this was taking a traditional spicy feta spread and turning it into a dish that bares the name of this recipe—Tyrosalata.
I wanted it to have a cream base—something I especially love about tzatziki. Thus, it seemed only necessary to use Greek yogurt.
Greek yogurt has that thick rich and creamy consistency I was looking for. I also knew that for my peppers, I wanted to give them some color, so heating them up so they got a little black would really help them stand out and bring out a great flavor, better that just dicing them up and putting them in.
The remaining ingredients were the result of trial and error. I love garlic so that’s got to be in there, plus I wanted to kick my kick from the chili powder versus the chili, since despite my love for spice, I can’t handle it too much.
You may want to adjust the chili if you’re using something more spicy than a mild pepper (or not, it’s up to you on the level of heat you’d like).
This goes great dipped with pita, bread, and even some in season veggies. Taste and adjust to fit your preference.
Now, go enjoy so creamy spicy feta.
1 tablespoon olive oil
1 large green pepper, mild, sliced in half and seeded
1 cup feta, crumbled
1/2 cup Greek yogurt
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/2 teaspoon lemon juice
1 teaspoon freshly ground black pepper
3 tablespoons olive oil, more or less, enough to achieve dip consistency
Salt, to taste*
Steps to Make It
Add some grapeseed oil to a pan and heat over medium-high.
Add the green pepper (or whichever peppers you’ll be using) and fry until it gets a little black and soft, about 5 minutes.
Remove pepper(s) and place in food processor.
Add feta, Greek yogurt, garlic powder, chili powder, lemon juice, and pepper to food processor as well.
Turn on and blend everything together. While blending, slowly pour in enough olive oil to achieve a dip like consistency. Normally, around 3 tablespoons or so.
Once you’re happy with consistency, remove and taste. Adjust any seasonings as necessary and reblend if needed.
When done, pour into bowl and serve with pita, vegetables, or whatever you like.
*Add salt after tasting since feta is naturally salty so you many not need any.