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.