Copycat Skotidakis Jalapeno Greek Yogurt Dip

Copycat Skotidakis Jalapeno Greek Yogurt Dip



SKOTIDAKIS JALAPENO GREEK YOGURT DIP

Ingredients
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 onion
  • 3 jalapenos (optional: remove seeds if you want it mild)
  • 1 bulb garlic (about 7-8 cloves)
  • olive oil (about 1/4 c.)
  • 1 can roasted tomatoes, drained VERY well
  • 1 Tbsp. paprika
  • 2 Tbsp canola oil
  • salt (to taste)
  • 48 oz (3 Lb) Plain Greek Yogurt
Instructions
  • Prehear 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.