Tirosalata Dip
1 Jalepeno – Use half raw and half grilled (seeds and all)
4 Cups of feta cheese
1 Tbsp of distilled white vinegar
3 Tbsp of EVOO
2 Tbsp of greek yogurt
1. Add jalepeno and cheese in a food processor and blend until smooth and incorporated.
2. Slowly add in EVOO, incorporate yogurt and vinegar until smooth.
3. Serves best when chilled slightly.
Fun pairing: Serve with lamb sweetbreads
*Photo by Jack Hutch
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