Spicy Greek Feta Dip (Tirokafteri) | Creamy Summer Dip

Preheat the oven to 220 °C or turn on the grill function. Wash the Kapia peppers and the halved, seeded red chili pepper, then place them on a baking sheet lined with baking paper.

Roast the peppers for approx. 15–20 minutes until their skin turns black and blisters. Remove from the oven, place in a bowl, cover tightly with foil for 10 minutes, then peel off their skin and remove the stems and seeds.

Place the roasted pepper flesh, garlic clove, diced feta cheese, Greek yogurt, red wine vinegar, and 30 ml of extra virgin olive oil into a food processor or blender.