To new and brighter things

Exciting news in the Troika Table’s DC headquarters: we’re moving! Movin’ on up, to a deluxe apartment in the skyyyy.

(Yeah, I went there.)

Know what this means for you?

Actually, I don’t really know what it means for you. I mean, you’ll have prettier pictures from me (what with getting that wonderful thing called natural light and all), but other than that, well, the food will still be just as delicious.

If only I had a recipe that was good for a party, or a gathering, or a housewarming, or maaaaybe even for some football watching.

Something creamy and a little bit spicy, perhaps? Something similar to a dip you might have seen in a grocery store, but something you could customize to your own taste?

Yes, that looks about right.

Greek Yogurt and Roasted Pepper Dip
adapted from the ingredient label on Skotidakis Jalapeno Greek Yogurt Dip

Here’s what you do:

Take some Greek yogurt, or even better strain your own full-fat plain yogurt per these instructions to make a fresh yogurt cheese.

Then, depending on how much yogurt you have and how many peppers you’d like to add, roast a combination of your favorite peppers. The batch above featured one roasted (and skinned, stemmed, and seeded) red bell pepper, a few roasted jalapenos, a tomato (which I didn’t bother peeling but could have), and a touch of finely minced onion. Another batch featured mostly roasted Anaheim peppers with a few slips of these pickled red peppers. You know the drill – adapt, adapt, adapt.

Blend your yogurt and peppers together in a blender or using an immersion blender. Season to taste with salt and pepper, and maybe throw in a pinch or two of red pepper flakes or a handful of cilantro. A little finely minced onion is wonderful, obviously, but you could also roast a chunk of onion whilst roasting your peppers, then blend everything together.

Serve with something crunchy.


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2 thoughts on “To new and brighter things

  1. Alain says:

    How much yogurt did you use for reference?

    • I think 1 1/2 to 2 cups of Greek or strained yogurt would be a good starting point. I would start with less yogurt, add the rest of the ingredients, and then add more yogurt if you’d like to tone down the spice or pepper flavor. Thanks for your question!

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