Ingredients

  • 3/4 lb hot cherry peppers
  • 2/3 lb feta cheese, crumbled
  • 1/4 cup Greek yogurt
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice

Procedures

  1. Preheat broiler. Place cherry peppers on a rimmed baking sheet and roast in broiler until skins are charred and peppers are softened, turning peppers as necessary to roast evenly. Transfer peppers to a bowl, cover with plastic wrap, and let sit until cool enough to handle, about 15 minutes. Peel, stem, and de-seed peppers.

  2. Place peppers in the workbowl of a food processor fitted with a steel blade. Add in feta, yogurt, olive oil, and lemon juice. Puree until peppers and feta are as smooth as possible and sauce is completely combined. Transfer to a bowl and serve with warm pita.

Source : http://www.seriouseats.com/recipes/2012/03/tyrokafteri-hot-pepper-and-cheese-dip-recipe.html