makes about 3 cups (720 ml)
Feta whipped into a dip is a popular meze all over Greece, and there are countless variations on the theme. This one is both spicy and creamy, thanks to the addition of Greek yogurt to smooth out the mixture. This is also great as a sandwich spread and goes wonderfully as an accompaniment to grilled vegetables, meat, or shrimp.
2 chopped roasted red peppers, either freshly roasted or brined Greek Florina peppers, rinsed and drained
1 or 2 fresh chiles, seeded
1 pound (450 g) Greek feta, crumbled or otherwise broken up
Juice of ½ to 1 lemon, strained
A few drops of hot sauce
1 teaspoon dried Greek oregano
½ to ⅔ cup (120 to 160 ml) extra-virgin Greek olive oil
Freshly ground black pepper
2 to 3 tablespoons Greek yogurt, preferably full-fat, as needed
Homemade Pita Chips or crudités, for serving
Put all the peppers in the bowl of a food processor and process until pulverized.
Add the feta and pulse until the mixture is a thick cream. Add half the lemon juice, hot sauce to taste, the oregano, ½ cup (120 ml) of olive oil, and black pepper to taste. Pulse to combine well. The mixture should be creamy. Add the remaining olive oil and lemon juice and the yogurt as needed to adjust the flavor and consistency to your preference. Serve as a dip with homemade pita chips or crudités.