Pair with Trifection or Dry Riesling.

Ingredients

  • 32 ounce container Greek yogurt
  • 1 (16 ounce) jar roasted red bell peppers, drained and chopped
  • 1 cup feta cheese
  • 1/4 teaspoon dill weed
  • tablespoons Greek salad dressing
  • 1 clove garlic, minced
  • 1/3 cup finely chopped cucumber
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano

Steps

  • 1
    Line a fine mesh strainer with a coffee filter (or use a paper towel). Place strainer over a bowl.
  • 2
    Spoon the yogurt into the strainer and let stand 15 minutes to drain.
  • 3
    Spoon drained yogurt into a bowl, and discard strained liquid.
  • 4
    Pat the chopped roasted peppers dry with a paper towel.
  • 5
    Add the peppers, feta cheese, dill weed, salad dressing, garlic, chopped cucumber, and salt and pepper into the yogurt. Stir.
  • 6
    Cover and chill at least one hour or overnight. Serve with pita chips or your favorite dippers. NOTE: This makes a lot of dip (4 cups). You may halve the recipe if serving fewer guests.

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