Greek tirokafteri — the spicy feta dip with roasted peppers

Ingredients:

• 400 g feta cheese (preferably in brine, not pre-crumbled from a packet)
• 2 red peppers (or 1 red pepper + 1 hot pepper, to taste)
• 60 ml extra virgin olive oil
• 2 tablespoons natural Greek yogurt (optional, for extra creaminess)
• 1 garlic clove, crushed
• 1 tablespoon red wine vinegar (or lemon juice)
• 1/2 teaspoon dried ground hot pepper (to taste)
• Salt — to taste (careful: feta is already salty)

Preparation:

1. Roast the peppers: place the peppers in an oven heated to 220°C (or over a direct flame) until the skin blackens and blisters, about 15–20 minutes. Put them in a bowl, cover with a towel and leave for 10 minutes — the skin will come off easily.
2. Peel the peppers, remove the seeds (leave some of the hot pepper’s seeds if you want it spicier) and cut them into large pieces.
3. In a food processor place the crumbled feta, the roasted peppers, the garlic, the olive oil, the vinegar and the ground hot pepper. Blend until you get a smooth, even cream, stopping once or twice to scrape down the sides of the bowl.
4. Taste and adjust the seasoning: add salt only if needed, because feta is usually salty enough.
5. If the cream is too thick, add a little yogurt, milk or olive oil, one tablespoon at a time, and blend again until you reach the desired consistency.
6. Put the dip in a serving dish, drizzle a little olive oil and ground hot pepper on top.
7. Serve with warm pita bread, crackers or fresh vegetables.

Preparation time: about 30 minutes (including roasting the peppers) | Servings: 6 people as a meze