Ingredients
- 6 sweet red bell peppers
- 2 hot red chili peppers
- 1 pound feta cheese
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 2 cups Greek (strained) yogurt
Method
- Preheat the oven to 400 degrees F. Wear gloves when you are handling hot peppers. Arrange the long peppers and chili peppers on a baking sheet until the skin is dark and blistering, about 25 minutes. If you don’t bake them long enough, the skins will be difficult to remove.
- Using your hands, rub the skins to remove them. Then cut the peppers in half lengthwise and remove the seeds and the stem. Blot the peppers dry with a towel.
- Transfer the peppers to a food processor. Add the feta, vinegar, olive oil, and yogurt. Pulse the processor until the mixture is smooth.
- The Greek cheese dip can be refrigerated and covered in an airtight container for 3 to 4 days.