in Greece

Jerchen's sheep cheese dip

updated

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Ingredients for 4 servings:

  • 1 cup yogurt, Greek 10% fat or feta cheese yogurt
  • 150 g sheep’s cheese
  • 4 tbsp Ajvar, hot
  • ½ red bell pepper(s), diced
  • 2 cloves garlic
  • ½ bunch parsley
  • ½ tsp salt and pepper, black
  • Cayenne pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

popular side dish to grilled meat

Finely chop the feta cheese and mash it with a fork, then mix it with the yogurt in a bowl until smooth. Mix in the diced bell peppers, freshly crushed garlic, ajvar, and 1/2 teaspoon each of the spices. Finely chop the parsley and fold it into the mixture. Chill the dip in the refrigerator for a few hours (at least 4 hours) and then serve with grilled meat or simply with baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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