Roasted Capsicum Cheese Dip

    Roasted Capsicum Cheese Dip

    (28)
    11saves
    15min


    29 people made this

    This is a version of a Greek dip called Tirokafteri that includes roasted garlic. You can moderate the quantity of lemon juice to your own taste - some prefer a little less.

    Ingredients
    Serves: 24 

    • 185g roasted capsicums, drained and coarsely chopped
    • 1/4 cup roasted garlic
    • 1 teaspoon Tabasco sauce, or to taste
    • 1/2 cup (125ml) freshly squeezed lemon juice
    • 1/4 teaspoon dried oregano
    • 1/8 teaspoon white pepper
    • 250g crumbled feta
    • 125g cream cheese, softened
    • 1/4 cup (65ml) extra-virgin olive oil
    • 1/4 cup (65ml) full cream milk

    Directions
    Preparation:15min  ›  Ready in:15min 

    1. Place roasted capsicums, roasted garlic, Tabasco sauce, lemon juice, oregano and white pepper into a blender; puree until smooth. Add feta and cream cheese and puree until smooth.
    2. With blender running, slowly pour in olive oil until incorporated and thickened. Stir in milk if needed to achieve a dip consistency. Cover and store in the refrigerator until ready to serve.
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    Reviews and Ratings
    Global Ratings:
    (28)

    Reviews in English (28)

    by
    20

    This recipe immediately caught my eye because of the roasted garlic and the roasted red peppers; two of my favorite things to cook with. I followed the recipe to a tee the first time, and while it was good, the amount of lemon juice overpowers everything else in the recipe! I think the lemon juice amount may be a typo. Anyway, I made it again and cut the lemon juice to a 1/4 cup, increased the roasted garlic to a 1/3 cup and left out the half & half (it didn't really need it, to me), and it was to die for. Five stars and highly recommended, just go easy on the lemon juice.  -  02 Jul 2008  (Review from Allrecipes USA and Canada)

    by
    10

    I had this with pita chips and I love it!! I added fresh dill and left out the cream- I really don't think that would've added anything.  -  18 Dec 2008  (Review from Allrecipes USA and Canada)

    by
    6

    Lovely!! I roasted my own bell peppers since I was roasting garlic. I didn't use the half and half. I also used closer to 1/3 c. of lemon juice. So very close to the actual recipe. It tasted very good, but we felt it would be great as a warm/hot dip. So we popped it in the oven at 350 for maybe 20-25 minutes. We ate it with parmesan garlic pita chips. So great!!! Thanks!  -  07 Apr 2008  (Review from Allrecipes USA and Canada)

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