Tyrosalata; Spicy Feta Dip

The Greeks have so many specialty dishes and for me it’s hard to pinpoint exactly which one is my favorite. While I have not yetMVH_5382 experienced a large variety of Greek ethnic foods I would say they are second to none when it comes to making octopus and this spicy feta dip, tyrosalata. Some recipes vary from the type of peppers used as well as some even using English cucumbers the version I have had is slightly different than any I have seen.

Fry Peppers until Golden Brown

Fry Peppers until Golden Brown

I will of course find out for sure from the variety of chefs I’ll be cooking with what the authentic version is or if perhaps it varies from certain regions within Greece. But here is what I can tell you…the version I had is absolutely divine and I would find it hard pressed to discover a version much better.

Being the food lover that I am I have thought about this after making the recipe I had tried and loved. If

Tyrosalata, Spicy Feta Dip

Tyrosalata, Spicy Feta Dip

there were a way to perhaps enhance this recipe I would only potentially try using red bell peppers for their sweetness but still use the hot pepper for the added kick. This spicy feta dip is used for a variety of dishes, from vegetables to gyros to pork and lamb. It can be served as a great dip for parties, family gatherings with a simple grilled pita bread or red florinis

peppers saganaki where the tyrosalata is stuffed inside a florinis pepper with Gouda cheese then sautéed in a pan with a touch of olive oil.

Here is the much-awaited tyrosalata, spicy feta dip I’ve been raving about. Try it and I have a feeling you will love it as much as I do.

Tyrosalata, Spicy Feta Dip Ingredients

Florinis Peppers Stuffed with Gouda Cheese and Tyrosalata

Florinis Peppers Stuffed with Gouda Cheese and Tyrosalata

2 mild banana peppers or frying peppers cut in half lengthwise and seeded
1 hot frying pepper cut in half lengthwise and seeded
1/2 cup yogurt
1/4 cup heavy cream
1 cup feta cheese
3 tablespoons vegetable oil
1/4 reaspoon cayenne pepper (optional)

Sauté peppers over medium heat in a skillet until brown. Combine all remaining ingredients into a blender and puree until smooth and creamy. Serve as a dip for pita bread, in gyros or over a variety of meat and poultry.

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  1. Christina Conte says:

    Hi Michael, this sounds delicious, but I have a question about the ingredients: you have sour cream listed twice, and I’m assuming it is a typo, if so, what is the other ingredient? Thanks!!

    1. Same question here! I’m confused … but I’m so curious to taste this amazing sauce! And is there an English cucumber in it? I thought you mentioned a cucumber …

      1. Oh yeah…I see that. lol This is what happenes when you are on USA east coast time and now in Greece with 7-hours time difference. Sorry about that. I corrected it. The cucumber is not in this sauce/dip but it is in tzatziki. If I were to experiment on my own, which I have every intention to do this weekend, I would try red bell peppers and one of the hot peppers for the kick. ;~)

      2. Apparently my reply did not post, sorry. I made the corrections as soon as I received your post and replied but it doesn’t appear it went through. Thank you for telling me!!

    2. It is not even sour cream and I am not sure why I even wrote it except the fact I was exhausted. I fixed it and sorry about that. Hope you enjoy it.

    3. Apparently my reply did not post, sorry. I made the corrections as soon as I received your post and replied but it doesn’t appear it went through. Thank you for telling me!!

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