Roasted Garlic Tyrokafteri

    Roasted Garlic Tyrokafteri

    (28)
    22saves
    15min


    31 people made this

    About this recipe: This is a great spread to serve with crusty bread, toasted pitta or crudites. I add roasted garlic and oregano to my version to complete the flavours!

    Ingredients
    Serves: 24 

    • 1/2 (350g) jar roasted red peppers, drained and coarsely chopped
    • 4 tablespoons mashed roasted garlic
    • 1 teaspoon hot chilli sauce, or to taste
    • 120ml freshly squeezed lemon juice
    • 1/4 teaspoon dried oregano
    • 1/8 teaspoon ground white pepper
    • 250g feta, crumbled
    • 100g soft cheese, softened
    • 4 tablespoons extra-virgin olive oil

    Method
    Prep:15min  ›  Ready in:15min 

    1. Place roasted red peppers, roasted garlic, hot chilli sauce, lemon juice, oregano and white pepper into a blender; puree until smooth. Add feta and soft cheese, and puree until smooth.
    2. With blender running, slowly pour in olive oil until incorporated and thickened. Cover and store in the refrigerator until ready to serve.
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    Reviews & ratings
    Average global rating:
    (28)

    Reviews in English (28)

    by
    21

    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 US | 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 US | 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 US | Canada)

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