Skotidakis Jalapeno Greek Yogurt Dip Recipes

SKOTIDAKIS JALAPENO GREEK YOGURT DIP

Steps:

• Preheat oven to 400-degrees.
• Cut bell peppers, onion, and jalepenos into large slices and place them on a baking sheet.
• Cut off the top of the garlic bulb and place cut-side up on the baking sheet with the other veggies.
• Drizzle olive oil over all the vegetables and garlic and roast at 400-degrees for 25-30 minutes.
• Scoop out roasted garlic from the bulb (it will be hot) and place in a blender or food processor with the other roasted vegetables.
• Add roasted tomatoes, paprika, canola oil, and salt to the blender and blend until smooth.
• Combine mixture with plain Greek yogurt (don't whip it together, just slowly fold it in) and add more salt if needed.
• For best results refrigerate in an air-tight container overnight.

JALAPENO YOGURT DIP

Steps:

• Preheat oven to 400.
• Place garlic and onion in an ovenproof pan and coat with olive oil.
• Roast for 30 minutes or until garlic is golden, stirring half way through.
• While the onions and garlic are roasting, place bell peppers (cut side down) and jalapeños on a rimmed baking sheet and put under the broiler until charred and completely black.
• With tongs, carefully remove roasted peppers from the oven and place in a bowl. Cover with plastic wrap for 15 minutes.
• After the roasted peppers have rested for 15 minutes, remove the skin and seeds.
• Place tomatoes, roasted peppers, onions, garlic and salt in a blender or food processor and blend until smooth.
• Combine 1 to 1 1/2 cups of the pureed vegetables, yogurt and cream cheese in a bowl and mix well. Alternatively, you can use a blender.
• Chill for at least 2 hours.