Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

A greek recipe posted for ZWT - Greece Taken on The cooking time is the refrigeration time.

Ingredients Nutrition


  1. Line a fine wire-mesh strainer with a coffee filter. Place strainer over a bowl. Spoon yogurt into strainer. Let stand 15 minutes. Spoon yogurt into a medium bowl, and discard strained liquid.
  2. Pat bell peppers dry with paper towels. Stir peppers, feta cheese, chopped fresh dill, Greek seasoning, and garlic into yogurt. Cover and chill at least 1 hour. Store in an airtight container in refrigerator up to 3 days. Serve with pita chips.
Most Helpful

I used sour cream instead of yogurt and used dried dill. I put it all in the food processor and didn't dry the red peppers well enough so I think that was why it was a bit runny. I will make this again, the red pepper, feta, dill and garlic were great together.

Margie99 April 30, 2011

Excellent dip and very popular with my work mates. Australia doesn't sell an all-purpose Greek seasoning, so I replaced it with a lemon-pepper mix and some oregano. I used 2 teaspoons of dried dill and that worked fine. Thanks for posting.

Leggy Peggy July 02, 2010

I already knew that yogurt,dill and garlic is a great combo so I really enjoyed this. I used frozen dill and it worked out fine.Thanks for sharing.

littlemafia July 01, 2010