A perfect spread for a simple crostini with basil and fresh tomato slices or enjoy with crusty bread or pita chips.
Cooking Time: 3-5 min Servings: 10-12
¼ c Olive Scene Harissa Olive Oil, divided
1 red pepper (sweet to hot, depending on preference)
½ lb of feta cheese
¼ cup Greek yogurt
1 teaspoon Sicilian Lemon Balsamic Vinegar
1-2 teaspoons chopped fresh parsley
Crumble the feta into small pieces using a fork.
Sauté the whole pepper in 1 tablespoon of olive oil until the skin is lightly blistered and charred.
Cool the pepper, then remove and discard the stem and seeds.
Put the cheese, pepper, yogurt, and the oil from sautéeing in a blender or food processor and mix, adding more olive oil, a little at a time, if needed to create the correct consistency of a thick (but not stiff) dip.
Serve garnished with parsley.
*This dish is a specialty of the region of Thrace in northeastern Greece, although it is served all over Greece - with varying degrees of heat. We like it hot so we use Harissa Oil, but you can use a single varietal as well. Mild or hot, this is a delicious dip!