There once was a restaurant we all loved and then it closed. For years we reminisced about their feta dip. Then, Covid hit and they started up a takeout biz outta their home. Tyrosalata was back and it’s damn good. They didn’t have any this week. So, I went ahead and tried my hand at it. And it’s nearly as good.
- 1 green bell pepper, cut in half, seeded and then cut 2 more times
- 1 cup feta, broken into small chunks
- 1/2 cup Greek yogurt, plain
- 1 tsp garlic salt
- 1/2 tsp chili powder
- 1 tsp lemon juice
- Great olive oil for dressing
Heat on on med/high heat. Add neutral oil like avocado. Pop pepper slices/chunks into pan and fry until blackened but not too wilted.
Add cooked peppers to blender and blend until little pieces. Add yogurt, spices and lemon juice. Blend until it looks a little like salad dressing.
Add half the yogurt mixture to feta and mix until dip consistency (keep adding yogurt mixture to desired consistency). Also, try not to over mix because the feta pieces are really great.
Taste to see if you want to add salt (i did not need it). Drizzle some olive oil and serve with pita chips, pita wedges, crackers, or any veggies. This is great on sandwiches or with eggs.