Tyrokafteri Hot Cheese Dip Or Spread Food

TYROKAFTERI

Steps:

• Begin by roasting the peppers. Wash the peppers and after draining excess water brush them with the olive oil and place them in the oven until their skin blisters. Watch them carefully so they do not burn.
• Place the roasted peppers in a plastic bag and seal for 5 - 10 minutes and allow them to sweat.
• When you can handle them, remove the stems and discard the skin, seeds and any veins.
• Put them in a food processor and mix, adding the remaining olive oil and vinegar.
• Finally add the cheese and mix to make a creamy spread. Taste and if it is too hot for your liking, add some Greek yoghurt and mix.

GREEK FETA HOT SPREAD (TYROKAFTERI)

Steps:

• Place feta cheese in a large glass bowl. Place green peppers in a food processor and blend into a paste; transfer to the bowl of feta. Add Greek yogurt, olive oil, red pepper paste, vinegar, garlic, and cayenne pepper to the dip. Stir well.

TYROKAFTERI - GREEK ** HOT **PEPPER CHEESE DIP

Steps:

• Crumble the feta into small pieces using a fork.
• Sauté the pepper in 2 tablespoons of olive oil until the skin is lightly browned. Remove the stem and discard, and chop the pepper into very small pieces.
• Using a mortar and pestle, add the pepper and the oil it was sautéed in to the cheese and mash until smooth, adding additional olive oil if needed to bring it to the consistency of a thick (but not stiff) dip. Serve garnished with a bit of parsley.
• Alternatively: Put the cheese, pepper, and oil from sautéeing in the blender and mix, adding more olive oil if needed to bring to the correct consistency.
• (Note: If you have a pepper that's too hot, slit it open down one side under running water and remove and discard the white internal membrane. Pat the pepper dry before sautéeing.).

TYROKAFTERI ( HOT CHEESE DIP OR SPREAD)

Steps:

• Soften cream cheese in large bowl with mixer.
• Add feta, lemon juice, and white pepper.
• Slowly add olive oil until all the oil is absorbed.
• Mix in tabasco sauce or chile flakes until the mixture is smooth and soft.
• If the mixture is hard, add a little more oil to soften.
• Add roasted peppers.
• Serve with Pita bread.

TYROKAFTERI (GREEK CHEESE DIP)

Steps:

• Remove seeds from pepper and cut pepper into slices. Place peppers in food processor.
• Crumble Feta cheese into food processor. Pulse a few times to mix pepper and cheese.
• Add yogurt and olive oil and pulse several times to combine.
• *For a creamier dip, add more yogurt to taste.

TIROKAFTERI (SPICY CHEESE SPREAD)

Steps:

• Beat all the ingredients with a mixer until combined and fluffy (adjust heat to personal preference by adding more tabasco).
• Keeps up to 1 week in refrigerator.

TYROKAFTERI (SPICY FETA SPREAD)

Steps:

• Place the banana peppers directly over a gas flame (or under a broiler), turning often, until blackened spots appear on all sides. Place in a bowl and cover with a clean towel until cook enough to handle. Peel, seed, and remove the stems from the peppers; then, chop them.
• Add the peppers, feta, Greek yogurt, and cider vinegar to the bowl of a food processor and processes until fairly smooth.
• Slowly stream in the oil, while continuing to pulse. You may need more or less, depending on your desired consistency.
• Season with salt and pepper to taste and refrigerate for at least an hour.
• NOTE: You can use different types of peppers, just adjust for the degree of spiciness you want.