This past weekend we attended an engagement party for some friends. We had a great time and everyone thoroughly enjoyed themselves.
The next day Jane and I were discussing the events of the previous night, when it kind of hit us — we’re going up. We’re newly married, so maybe it hasn’t hit us yet, but life all around us is changing.
Once, we celebrated birthdays (only) and our Facebook feeds were full of fellow college friends out and about with drinks in hand.
Now, it’s engagement parties, weddings, and the drinks in hand have been replaced with babies.
We’re getting old.
I mean, there’s kids who will never know what a beeper looked like, or the secret trick to getting nintendo games to play. Heck, most will probably never own a hard line. I mean, we don’t, we just use our cell phones.
They’ll never hear the phrase, “ Welcome, you’ve got mail.” The fax like noise coming from the computer before connecting to the internet is something they’ll never hear, either.
The scary part is it all happened in the blink of an eye. I could swear I was just eating lunch in my high school cafeteria.
Now, I’ve got bills. I’ve got responsibilities. I’ve got a wife!
And the crazy part, so do most of the people around us. We’re friends with adults.
I guess I never really thought of it before the wedding. You’re too wrapped up in it. But now things are starting to settle and both Jane and I are able to reflect.
I think we’ve come to expect the fact that we’re older now, yet what really blows us away is the fact of how quick it came. This, then, can only mean one thing…we’ll be grandparents just as fast.
Okay, okay, enough of all this getting old talk, which can be kind of depressing, let’s focus on a new recipe: Tyrosalata | Spicy feta dip.
The main difference between the two is that one’s a spread and this is a dip, so more liquidity. The ingredients are a bit different two, so while they may both be “spicy feta” recipes, they aren’t the same.
Personally, both Jane and I love any kind of Greek spicy feta recipe. On an average day, we’d take either the spread or the dip, but sometimes we prefer one over the other.
When we came up with this recipe, we wanted it to be creamy. We wanted it to hold well and not be too runny. We wanted it to be something you’d get in a nice Greek restaurant.
What better than a rich and creamy helping of Greek yogurt to form the base of this recipe. I mean, it does wonders for tzatziki, so why not this?
Of course the rest consisted of throwing in peppers, and different seasonings. We made two variations, and the one we’re posting here was our favorite and resembled what we were after: a quality spicy feta dip.
The recipe is easy to follow and the best part is, just like the spicy feta spread, you can customize it to be as spicy as you want.
We relied on the chili powder to give it the kick it needed in addition to a mild green pepper, but you can add in whatever else you’d like – so make it your own. Get as spicy as you want with whatever peppers you love.
We hope you enjoy this Greek appetizer recipe!
Kenton & Jane
Tyrosalata | Spicy Feta Dip
- 1 tablespoon olive oil
- 1 large green pepper mild, sliced in half and seeded
- 1 cup crumbled feta
- ½ cup Greek yogurt
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- ½ teaspoon lemon juice
- Olive oil enough to achieve dip consistency.
- Heat grapeseed oil in pan over medium-high heat.
- Add green pepper (or any other peppers you’ll be using) to pan and fry until they get a little black and soft, about 5 minutes.
- Remove pepper(s) and place in food processor.
- Add feta, Greek yogurt, garlic powder, chili powder, lemon juice, and pepper to food processor as well.
- Turn on and blend everything together. While blending, slowly pour in enough olive oil to achieve a dip like consistency. About 3 tablespoons or so.
- Once you’re happy with consistency, remove and taste. Adjust any seasonings as necessary and re-blend if needed.
- When done, pour into bowl and serve with pita, vegetables, or whatever you like!