Tirosalata Dip

greek feta and pepper spread

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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