Tyrokafteri (Feta & Red Pepper Dip)

My husband and I recently went out for Greek food on our date night, and we decided to share an appetizer that included a variety of Greek dips (Hummus, Tzatziki, etc). One of the dips in the spread was something we had never heard of called Tyrokafteri. It was described as a spicy feta and red pepper dip, and it definitely stole the show. I instantly fell in love with the salty, spicy, slightly lemony dip – it was SO good with the freshly made pita bread. I ate so much of it that I actually had to take most of my dinner home with me (it reheated well the next day, at least). I knew that I had to figure out how to make it at home. This recipe is really close – I think I might add half of a jalapeño next time for a bit more spice (and omit the red pepper flakes), but after I allowed it to sit in the refrigerator for a day, it was just about perfect.

Tyrokafteri

• 8 oz Feta cheese, crumbled
• 1 6 oz can of roasted red peppers, drained and patted dry with a paper towel
• 1 TBS freshly squeezed lemon juice
• 1/4 C good olive oil
• 1/2 tsp red pepper flakes

Place all ingredients in a food processor, and pulse until well combined. For best flavor, store in the refrigerator for a few hours before serving. Serve with fresh pita bread and an assortment of vegetables for dipping.