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.

Source