Roasted Garlic Tyrokavteri

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Greek week continued. I have been writing about my Greek themed dinner and the one part I had no idea for was the appetizer. Now, I had an idea for appetizer which I posted earlier about a variation on spanikopita. But I did not have a lot of other ideas. So I googled to find an idea for a recipe that I have never made. There are obviously many Greek appetizers I did not know. That is what is so cool about these themed dinners. A chance to research the food I love and try something I have never tried before. I love the color of this dish.

roasted red peppers, fat-free, greek yogurt, cream cheese, oregano, spices, lemon juice, olive oil

Ingredients (adapted from All Recipes):

1 – 6 oz jar roasted red peppers, drained and coarsely chopped
1 head roasted garlic
1 tsp hot pepper sauce – Tobasco, or to taste
1/2 cup freshly squeezed lemon juice
1/4 tsp dried oregano

1/8 tsp ground white pepper
8 oz crumbled feta
4 oz cream cheese, softened
1/4 cup Greek extra-virgin olive oil
1/4 cup half-and-half(optional)

Ingredients

Directions:

Place roasted red peppers, roasted garlic, hot pepper sauce, lemon juice, oregano, and white pepper into a blender and blend until smooth. Add the feta and cream cheese, and puree again until smooth.

Ingredients blended

With the blender running, slowly pour in the olive oil and blend until incorporated and thickened. Stir in the half-and-half to achieve the desired consistency. Cover and store in the fridge until you are ready to serve.

Enjoy!

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Ingredients (adapted from All Recipes):

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Ingredients (adapted from All Recipes):

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